The loin of lamb is a tender and prized part of the animal. It is an ideal cut for roasting but, as it doesn’t have a layer of fat for protection, care should be taken not to overcook it as like all lamb, it should be served pink in the middle.

Always remove the meat from the fridge an hour before cooking.

Bryan Webb wraps his lamb loin in caul fat before cooking and serves with tapenade and spiced aubergine, while Phil Carnegie herb crusts his lamb loin before serving it with chickpeas, confit tomato, artichoke and goats cheese.