Lamb loin contains division of the backbone. Muscles include the eye of the loin, separated from the tenderloin by T-shaped finger bones, and the flank. Kidney fat is on the top of the tenderloin, and the outer surface is covered with fat, but with the fell, a thin, and paper like covering, removed. Lamb loins are typically ready by broiling, griddling, pan-broiling, or pan-frying. Lamb loin double chops contain top loin, larger muscle, and tenderloin, smaller muscle, other than with the flank detached from the cut. They are called double chops since this is a cross-cut of loin containing both sides of the carcass. These chops are loaded with softness and taste. Be sure to get the loin chops versus regular lamb chops. To prepare lamb loin you will need four lamb loin chops, a quarter cup o