Lamb Chops 4 x 120g

Lamb Chops – A Classic Cut of British Butchery
A traditional favourite, lamb chops are expertly cut from the lamb saddle to ensure maximum flavour and tenderness. The bone helps retain moisture, making them perfect for quick searing or barbecuing. High heat caramelises the meat and crisps the fat, delivering a rich, full-bodied flavour that’s hard to beat.

Our lamb and mutton chops are available all year, with hogget loin chops offered seasonally between June and August.

Inspired by Chef Valentine Warner
"I do so love a lamb chop or three. It’s a staple at home and so I’ll give you a few of my favourite accompaniments.

As is so often the case in Greece and lamb chops are heavily scattered with fresh oregano and then cooked until grey throughout but gloriously crispy. I rather like this occasionally and so will purposefully overcook them. I’ll then eat them with a really juicy Greek salad of barrel-aged feta, fresh mint, Kalamata olives, luscious tomatoes, cucumber, fresh parsley leaves and green pepper all swamped in extra virgin olive oil, lemon juice and an enthusiastic scattering of flaked sea salt.

Double up the fennel and I’ll boil then hard roast a couple of halved bulbs. Take one and blitz it up as part of the mayonnaise base if an aïoli recipe. Eat as an accompaniment to the chops and roast fennel all scattered about with some toasted pine nuts.

Apples and bacon is really the result of good things from my home county of Dorset. Sauté some onions with smoked bacon lardons and apples and finish with a little cider, apple cider vinegar and cold butter. Pop the chops on top.

Cockle sauce. Steam open some cockles with sweet cider, strain reserve and reduce the sauce, having picked out the cockle meat and thicken with cold butter and a little vinegar. Add back in the picked cockles with some fresh parsley and pour over the lamb chops. This can be also done with a white sauce base. Such surf and turf is just delicious and remember that many salt marsh lambs will probably be walking over the very cockles they may find themselves next to on a plate.

Keep it simple and just eat with boiled new potatoes and a really good twangy salsa verde or  chimichurri, the latter accompanying with a little black pudding too."