Cut taken from the LoinLoin Roast
Sheep - Retail Cut - Loin Roast
  • Large roast that is taken past the last rib.
  • Contains vertebrae ("T" shaped bone) and may have one rib bone on the rib end.
  • The rib end has one main muscle (top loin), and the loin end has the top loin and the smaller tenderloin muscles.  Smaller muscles also present.
  • Has some fat and a little connective tissue separating the muscles, and some outside fat opposite the ribs.

*Cookery Method = Dry

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