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LAMB · Cut

Loin

Loin chop · selle · 등심

Loin
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The T-bone region of the sheep: a tender eye with a smaller fillet underneath. Chops grill in minutes; a saddle (paired loins) roasts as a centrepiece. Leaner than the rack, so it needs attentive timing.

Profile

Tenderness82
Marbling48
Umami68
Price64

Pairs with

Grilling92
Roasting85
Pan-searing78

Recommended cooking

54–57°CPull early

Chops overcook in the blink of an eye — sear hard and rest off the heat.

How to pick it

A little fat along the edge should stay on; fully trimmed loin chops dry out.

Signature dishes

Grading & naming

Premium retail cut — colour should be light pink-red, not brown at the edges.

Grading systems →

Nutrition · Per 100 g raw edible portion

232kcalCalories
19gProtein
17gFat
7.2gSaturated fat

Calories & protein →

Next steps

Compare with

→Loin vs Rack→Loin vs Leg→Loin vs Breast→Loin vs Shoulder

Keep exploring

→Rack→Leg→Breast

Find a cut by cooking

→Grilling→Roasting→Pan-searing

Signature dishes

→Loin chops with mint→Saddle of lamb→Lamb noisettes

→Lamb Primals

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.