It consists of meat from the eye of loin section. It is considered one of the best cuts of lamb for roasting
It will weigh from 12 oz to 1 1/4 pounds (300 to 600g.)
It is tender and lean because the fat is usually removed, though sometimes a strip of fat is left on the top of it for basting during roasting.
If both sides of the loin are left attached together via the backbone, it becomes a saddle of lamb.
Cooking Tips
Serves 2 to 3 people. Allow 4 to 6 oz (125 to 175g) per person.
Can be stuffed.
Roast, or bake wrapped in pastry. Cook at 400 F / 200 C for:
20 minutes per pound (450g) plus 15 minutes for rare.
25 minutes per pound (450 g,) plus 25 minutes, for medium.
30 minutes per pound (450g), plus 30 minutes, for well-done.
Or, cut into slices for frying (allow 2 to 4 minutes per side) or broiling (aka grilling in the UK), allowing 3 to 5 minutes per side.
Can be cut into thin strips for stir-frying (stir-fry until brown, and then allow another 2 minutes).
Language Notes
Also spelled “Canon of Lamb”, but the name is probably an allusion to how the rolled meat might look like a “cannon”.