Same anatomy: a saddle is both loins attached as one roast; a loin chop is a cross-cut single-loin slice from that same section. Saddle is the whole, chops are the divisions.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Lamb Loin Chop and Saddle of lamb together in your notebook.
Names by country
| Country | Lamb Loin Chop | Saddle of lamb |
|---|---|---|
| 🇺🇸United States | Lamb Loin Chop | Saddle of lamb |
| 🇬🇧United Kingdom | Loin Chop | Saddle of lamb |
| 🇫🇷France | Côtelette de filet d'agneau | Selle d'agneau |
| 🇪🇸Spain | Chuleta de riñonada | — |
| 🇦🇷Argentina | Costeleta de lomo | — |
| 🇲🇽Mexico | Chuleta de lomo de cordero | — |
| 🇵🇹Portugal | Costeleta de lombo de borrego | Sela de borrego |
| 🇧🇷Brazil | Costeleta de lombo de cordeiro | — |
| 🇮🇹Italy | Costoletta d'agnello | Sella d'agnello |
| 🇩🇪Germany | Lammkotelett | — |