> I learned to love the term "joint" as in joint of beef but what's a
> "noisette" of lamb? Is it a smallish noisey joint? Or a disjointed
> cut that's not noisey at all?

Yes - I guess using "noisettes" does sound a bit like 'restaurant
speak' but that is what they are always known as here in the South of
England (it's possible they might be called something different
elsewhere in the UK) It's what you ask the butcher for.
Anyway, I guess that if one reverted to English and invited folk round
for a meal of lamb 'nuts' they might find they were doing something
else that evening!

Derek