The loin is the section of the back between the rack and the chump, and is the most tender primal on the lamb. It is sold as loin chops, which contain both the loin and a small piece of tenderloin separated by the backbone, making a T-shaped chop. The whole loin on the bone is called a saddle — one of the grandest roasting joints in classical British and French cookery. Boned, the loin produces noisettes, small round medallions tied with fat.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Lamb Loin Chopprimary | |
| 🇬🇧United Kingdom | Loin Chop | The whole bone-in loin is sold as a saddle of lamb — a prestige roasting joint. |
| 🇲🇽Mexico | Chuleta de lomo de cordero | |
| 🇦🇷Argentina | Costeleta de lomo | |
| 🇫🇷France | Côtelette de filet d'agneau | The whole saddle (both loins on the bone) is called a selle d'agneau. |
| 🇪🇸Spain | Chuleta de riñonada | Also called chuleta de lomo; the whole saddle is called silla de cordero. |
| 🇵🇹Portugal | Costeleta de lombo de borrego | |
| 🇧🇷Brazil | Costeleta de lombo de cordeiro |
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