I found a recipe for lamb loin but it specifies do not use tenderloin.?

Is tenderloin specific to a beef cut? Or do they mean this is a lamb recipe don't use beef tenderloin? Or is there a part of the lamb that is called tenderloin and they don't want you to use that?I found a recipe for lamb loin but it specifies do not use tenderloin.?
They are talking about lamb tenderloin. It would be my guess they said not use it because it is very small.





There is also pork tenderloin.I found a recipe for lamb loin but it specifies do not use tenderloin.?
Actually, I just made the same mistake with pork. Loin and tenderloin are two SEPARATE cuts of meat, and tenderloin is smaller and ';mushier'; in general. Loin is where your chops would be found, which are also soft, but in a larger piece, but a little firmer.





It is my guess that a lamb tenderloin would be a terribly expensive cut . Lamb is already high.





If you are making a stew that will be cooked for a long time, choose shoulder or leg.





If your recipe cooks within an hour, choose breast or leg.





If you need a lamb recipe that cooks in a matter of a few minutes, choose lamb chops or tenderloin.





Buy extra meat, because you HAVE to remove fat from lamb before cooking it. I usually end up with about 30% of the lamb I buy in the garbage....it was all fat. Another reason to buy a cheap cut.





Most great lamb dishes are made with lamb leg or even lamb shoulder. Usually it involves so much cooking that it comes out tender regardless of the cut.
Most animals have a Tenderloin.... even Tuna! Lamb Tenderloin can dry out in a braising recipe (which is my guess on what you have)... so you want to us a juicier, larger cut.
Loin and Loin Chops: The loin is also a very tender, prized section of the lamb, usually sold cut into chops (it is also possible to order a loin roast, either on the bone or boneless). Loin chops are slightly leaner than rib chops and lack the rib bone. The eye of a loin chop is a bit larger than a rib chop and usually includes a medallion of tenderloin (like a tiny T-bone steak).








Loin chops are excellent grilled, broiled and saut茅ed, and are also best enjoyed cooked rare to medium-rare.








the tenderloin is a part of meat close to the spine and inside the ribs
it means the lamb tenderloin ,tendorloin is a cut ,or section of any ,eat ,,its like when you look at a tbone steak the smalll sade is the tenderloin section,,,same ad with a pork chop the small side of the is tenderloin ,,,so yeah they are refering to that cut of meat..

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