Lamb loin

Lamb loin is a lean and tender cut of meat obtained from the dorsal part of the lamb, located between the ribs and the lumbar region. It is known for its delicate and mild flavor, along with its juicy texture, making it one of the favorite choices for preparing elegant and tasty dishes in the kitchen.

This cut traditionally comes from young sheep, generally between 3 and 6 months of age, which gives it superior quality and a more subtle flavor compared to cuts from older animals.

Lamb loin is an excellent source of high biological value proteins, B-complex vitamins (especially B12 and niacin), and essential minerals such as iron, zinc, and phosphorus. Furthermore, it is relatively low in saturated fats when prepared properly, making it ideal for balanced diets.

In different Hispanic American countries, lamb loin may also be known as lamb fillet, lamb sirloin, or simply loin when the context is clear. In cooking recipes, it is used for roasts, grilling, stews, or stuffing, always highlighting its soft texture and delicate flavor.