Lamb Chine

The saddle section — both loins on the bone, uncut. We supply it within our Chine & Chumps range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include whole-saddle roasts and centrepiece service; also the starting point when a kitchen wants to cut its own loin chops, noisettes or fillets.

What it is

The chine is the back of the lamb taken as one piece, carrying both loins either side of the backbone along with the small under-fillets. It is the most valuable section on the carcass and the one that gives a kitchen the widest choice of what to do next.

How it is prepared

Whole saddle, split into loins, boned and rolled, or cut into chops. Fillets and pencil fillets removed and supplied separately on request.

Cut specification

Typical trade use

Whole-saddle roasts and centrepiece service; also the starting point when a kitchen wants to cut its own loin chops, noisettes or fillets. Roast whole and carve to order, or break down and cook the parts separately — the loin fast, the trim slow.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Chine & Chumps range or all Lamb cuts. Related cuts in the same range: Lamb Chine Chops and Lamb Chumps. For fine dining and carvery menus we also supply Lamb Best End. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Chine supplied?

Whole saddle, split into loins, boned and rolled, or cut into chops. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Chine for?

Whole-saddle roasts and centrepiece service; also the starting point when a kitchen wants to cut its own loin chops, noisettes or fillets.

How does Lamb Chine differ from Lamb Chine Chops?

Within the Chine & Chumps range, the difference sits mainly in the preparation — whole here against portioned on the other.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.