A double loin is a cut of meat incorporating the loin chops from both sides of the animal — the saddle left whole instead of being split down the backbone. In lamb and pork it produces an impressive roasting joint: two racks of loin chops joined at the spine, often with the kidneys left in place in the traditional English style, roasted as one piece and carved into chops at the table. The cut cooks evenly because of its symmetry, stays juicy on the bone, and makes a dramatic centrepiece for a roast dinner. Butchers prepare it by leaving the saddle intact rather than dividing it into two single loins. It belongs to classic British roasting tradition — the generous joint for a family gathering, where the carving is part of the occasion.