This is the name given to a cut of meat taken from the back portion of certain animals.
LOIN OF LAMB is one side of the saddle. It is a prime cut particularly suitable for roasting. The loin is usually divided in two, the best end and the chump end. The best end includes the kidney and is the more tender. It is roasted, braised in a casserole or cut into chops for grilling and frying. The chump end is thicker but has more bone and is also roasted, braised or cut into chops. A double loin is called a saddle. Cooking Time
In a fairly hot oven, 400CF (Gas Mark 6, 200 C) allow 25 minutes to the pound. After the first 20 minutes, reduce the heat to warm 325CF (Gas Mark 3, 170 C). If you are using a meat thermometer, it should register between 175°F to 180CF. LOIN OF
PORK is also divided in two, the forcloin and the hind loin which includes the kidney. It is a prime cut and is most often roasted on the bone, but is also boned and rolled and sometimes stuffed. It is also cut into chops for grilling or frying.
In a fairly hot oven, 375 °F to 400 °F (Gas Mark 5 to 6, 190°C to 200°C) allow 30 minutes to the pound if the meat is on the bone. If it is boned and rolled allow 35 minutes to the pound, unless the joint is very thin, in which case 30 minutes to the pound will be enough. On a meat thermometer the temperature should register 185°F.
LOIN OF VEAL is a prime cut and may be roasted on the bone, boned and stuffed or it may be cut into chops for frying and grilling . Cooking Time
In a fairly hot oven
400’‘F (Gas MARK 5 to
200 C) allow
20 minutes to the pound if the meat is on the bone. If it is boned and rolled allow
30 minutes to the pound. On a meat thermometer, the temperature should register
Both lamb and veal may be roasted slowly in an oven preheated to warm 325CF (Gas Mark 3, 170’C), the lamb taking 35 minutes to the pound and the veal 40 minutes to the pound.