Noisette Cut (Meat)

A noisette cut is made by removing the bone from a lamb or veal loin, then rolling the meat into small, round, hazelnut-sized portions and tying them. The name comes from the French word for hazelnut, referring to the small size. The same name is also used for a hazelnut-sized potato garnish cut; the two are different.

Where It’s Used

“Cut the lamb loin into noisette portions and grill them.”