Jeni Wright, Eric Treuille, Le Cordon Bleu

Cutting Noisettes

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

The double loin of lamb, which is joined along the backbone of the lamb, is called the saddle. Once the saddle is boned, these two loins can be cut into 3-cm thick slices and chargrilled or fried. These slices are called noisettes in French.

Place the saddle fat-side down, and cut off the flaps on either side of the backbone with a boning knife.
Holding the knife close to the bone, cut and scrape down both sides of the backbone to release the two slender fillets.
Cut each fillet crosswise into 6 even slices using a chef’s knife. Flatten each slightly using the side of the knife.