Loin or Double loin chops

Lamb loin or double chops contain top loin which is the larger muscle and tenderloin, the smaller muscle, but with the flank removed from the cut. They are called double chops since this is a cross-cut of loin containing both sides of the carcass. We can also bone and roll (and stuff if required) the loin which makes an ideal roast or just cut into individual slices as steaks.

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