Lamb Cut Feature: Short Loin
Explore the versatility of the short loin, a premium lamb cut positioned between the leg and rack, accounting for 12.1% of the carcase. Known for its tenderness, this versatile cut is ideal for high-heat roasting and grilling. The lamb 'T-bone' chop, featuring the fillet and eye of loin, offers rich flavour and exceptional texture, perfect for roasting whole or deboning for stuffing and trussing.
Australian Lamb
Australia is synonymous with lamb - but simply, we love our lamb. We're not alone either, Aussie lamb is enjoyed in more than 100 countries around the world.
Naturally raised on Australia's diverse pastures and soils, Australian lamb is mild in flavour, tender and naturally lean. The diverse lamb carcase provides a range of cuts suitable for application across the foodservice sector with endless opportunities for roasting, grilling, braising and more.
Short Loin
The short loin sits between the leg and the rack and accounts for 12.1% of the carcase. Tender and versatile, short loin cuts respond best to high heat roasting and grilling. The loin chop, also known as the lamb 'T-bone', includes the fillet and eye of loin muscles which sit on opposite sides of the bone.
A short loin can be roasted whole or remove the bones to stuff and roll; the external layer of fat around this cut imparts flavour and helps prevent the roast drying out. The eye of loin consists of the entire eye muscle that lies along the spine - as a minimally used muscle, it is as tender as the tenderloin and perfect for stuffing and trussing.
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