This is the saddle area of the lamb, which is a cut comprising of both the loins in the lumbar region. One loin cust from one side of the saddle is known as a cannon of lamb. It is a very tender piece of meat that does have a layer of fat around it, which keeps it beautifully moist when cooking. Often, butchers prepare the saddle by boning and rolling the joint, which makes it a perfect candidate for placing stuffing where the bone was. Chops made from the saddle are known as Barnsley chops