Meat from the central section of the loin, the long muscle running along the animal’s back. In pork, the middle loin yields premium chops and roasting joints prized for tenderness; in lamb, it provides the loin chops and noisettes favoured for quick cooking. Loin meat is naturally tender because the muscles do little work, but it is lean and benefits from careful cooking to avoid dryness. Butchers divide the whole loin into sections, with the middle portion often considered the choicest for even, eye-sized cuts. Its mild flavour pairs well with bold marinades and sauces.