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.
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.
