Imagine a rolled sirloin of beef, that what this is only on the lamb carcase. But much smaller. A small but perfect roast for 2 people. There are 6 chops in a double loin. Our butcher removes the t-bone from the length of the double loin. He then rolls the external layer of fat around the outside of the loin of lamb and ties it all neatly so you see this lovely thing here. The external layer of fat bastes the meat while cooking and if you like a little crispy skin you can trim that off once you’ve cooked it and eat that too.