These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
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.
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.
| 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 | — |
Every Thursday: one cut, what it’s called around the world, the best substitute, one dish, and one useful tool.
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