The short loin sits between the leg and the rack and accounts for 12.1% of the carcase. Tender and versatile, short loin cuts respond best to high-heat roasting and grilling. The loin chop, also known as the lamb 'T-bone', includes the fillet and eye of loin muscles which sit on opposite sides of the bone.
Rub the outside of the bone-in lamb loin with sea salt and freshly ground black pepper to taste. Place the bone-in lamb loin on a roasting rack in a large roasting pan. Tighten the sides of the roasting rack to gently squeeze the lamb loin. Put the lamb loin in the oven on the centre rack for 90 minutes.
Brand: Classic, Country: Australia
