... is a large, expensive cut, and looks fantastic (according to cooksinfo.com), but needs a good carving person to do it justice. There is, however, not as much meat as there might appear to be, as there is a lot of bone.
A single loin, boned, with the fell removed, and rolled, is known as a cannon of lamb. Also known as a lamb loin fillet, or fillet of lamb loin, this is considered (also according to cooksinfo.com) to be one of the best cuts of lamb for roasting.
Two cannons, attached by means of the backbone, make a saddle.
(The loin is the section of meat below the rib cage, but above the round or hip. The fell is a thin, papery, bluish membrane on top of the outer layer of fat in lamb. Very young lambs won't have developed a fell at all. Almost all butchers remove the fell from small cuts of lamb, such as chops, but some will leave it on large cuts. cooksinfo.com tells us that "opinions vary widely – and firmly – as to whether [the fell] should be left on the meat during cooking.")
© Haydn Thompson 2020