Page 96 - BEM CATALOGUE 2026
P. 96
LAMB
SHORTLOIN
The shortloin sits between the leg and the rack and
accounts for 12.1% of the carcass. 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.
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