Loin

It is generally divided into two parts, the middle loin and the chump end, or cut into cutlets or chops. The loin makes one of the finest and most delicate roasts, but there is a large proportion of fat and bone. If ordering for a roast, it must be well jointed by your butcher, or it will be difficult to carve. Sometimes the chine bone, which runs down the centre of the back, is sawn off almost completely and removed altogether after cooking. The double loin, from both sides of the animal, is called the saddle, a wonderful joint for large dinner parties.