I have devoted two pages to the Lambroll because it should become a speciality meat cut. It is quite simply a double lamb chop without the bone, and it is the absence of bone that makes it a fitting dish for such excellent meat. A chop or cutlet is an easy, quick, pleasant dish, but the remaining bones give the finished plate a messy appearance. Lambroll makes the ultimate best of the cutlet.
© 1966 Graham Kerr. All rights reserved.