'Noisettes' refer to the medallions that are made when a loin of lamb is wrapped in a thin layer of fat and then sliced – this can be before or after the meat is cooked. To prepare a noisette of lamb it is necessary to begin with a rack of lamb, as this is where the thin layer of fat is from.
The thin layer of fat can be replaced with bacon or pancetta. Gary Jones uses pancetta, laying it on cling film, with a slight overlap, then covering with another layer of cling film before gently rolling with a rolling pin to ensure the slices are suitably thin and flat. To finish, he removes the upper layer of cling film and wraps the pancetta around the loin.