David Kelman, Executive Head Chef at Ellenborough Park, shows you how to prepare a loin of lamb ready for use in your cooking. He also shows you how to trim a rump of lamb and offers some advice on his perfect tools for the job.
1
Remove the sinew from the back of the saddle
2
Run the knife down the backbone of the lamb then gently take the meat from the bone
3
Trim the lamb loin, removing the fat
4
Chop up any trim to use for a sauce
5
Remove the sinew from the lamb loin
6
Remove the bark from the lamb rump
Uses
Try Bryan Webb's Loin of lamb with tapenade and spiced aubergine or Emily Watkins' Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots.
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