Lamb Loin Chops


The loin chops are made up of the sirloin and fillet of lamb which is one of the most tender parts of the lamb. Best cooked on a hot griddle or BBQ, William likes his a little pink for added juiciness. You can choose between plain chops or minted.

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How To Cook

  • Preheat a frying pan until it sizzles when you add a drop of oil. Season the meat just prior to cooking.
  • Place the chops on the fat to render before searing on the flat sides. Then cook over a high heat turning the chops a couple of times.
  • Typically cook 3 to 4 minutes each side for medium. Finish by adding a knob of butter to the pan over the chops for the final couple of minutes.

Allergen Advice

Mint Glaze: Sugar, Acids (Sodium Diacetate, Malic Acid), Dried Glucose Syrup, Modified Starch, Salt, Dried Mint, Yeast Extract (Yeast Extract, Salt), Dried Tomato, Natural Flavouring, Natural Rosemary Flavouring, Curcumin), Thickeners (Xanthan Gum, Guar Gum), Natural Garden Mint Flavouring.

For Allergens, See Ingredients In Bold

How We Rear Our Grass Fed Lamb

The system that we use for our Grass Fed lamb is about as natural as it gets. Our lambs are grass fed and grass finished, eating pasture and forage for their entire lives. The key to the best lamb is slow, natural growth to maturity and eating a natural diet.

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