Loin

The loin is a lean roasting joint, which may be boned, rolled, stuffed and roasted, or kept whole on the bone. It is important to keep veal loin moist during the roasting process - either baste frequently with olive oil or butter or cook in a covered casserole.

Loin may also be divided into chops, suitable for grilling and frying. They should be cut so that they are approximately 2.5 cm (1 in) thick.