Noisette cut is a technique in which lamb or veal loin meat is separated from the bone and rolled up and tied into small, round, hazelnut-sized portions. It comes from the French word for hazelnut, referencing its small size. The same name is also used for a hazelnut-sized garnish cut made from potato; the two are different from each other.
Where It's Used
“Cut lamb loin noisette and grill it.”