Lamb Chine Fillets
ChineLamb · Chine
Lamb Chine Fillets
The loin eye taken off the bone — the leanest, most tender piece on the lamb.
Cut specification
| Animal | Lamb |
|---|---|
| Storage | Chilled |
| Cut | Loin |
| Bone | Boneless |
| Preparation | Whole |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
The loin eye taken off the bone — the leanest, most tender piece on the lamb. We supply it within our Chine & Chumps range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include plated fine dining mains, noisettes and medallions, and anything cooked to order in minutes rather than hours.
What it is
The eye muscle that runs the length of the saddle, boned out and trimmed. It does almost no work during the animal’s life, so it is the most tender thing on the carcass — and the least forgiving, because there is nothing to hide behind.
How it is prepared
Whole fillets, sliced into noisettes or medallions, or portioned to a set weight you specify.
Cut specification
| Attribute | Detail |
|---|---|
| Animal | Lamb |
| Storage | Chilled |
| Cut | Loin |
| Bone | Boneless |
| Preparation | Whole |
Typical trade use
Plated fine dining mains, noisettes and medallions, and anything cooked to order in minutes rather than hours. Hot and fast, then rested. It goes from perfect to grey very quickly; it is a cut you stand over.
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 and Lamb Chine Pencil Fillets. 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 Fillets supplied?
Whole fillets, sliced into noisettes or medallions, or portioned to a set weight you specify. Confirm the exact specification when you place your order.
What do trade buyers use Lamb Chine Fillets for?
Plated fine dining mains, noisettes and medallions, and anything cooked to order in minutes rather than hours.
How does Lamb Chine Fillets differ from Lamb Chine?
Within the Chine & Chumps range, the main difference is bone-in versus boneless.
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.
