Lamb Chops, no matter which cut are always delicious and mouth-watering. But which Chop works best with which cooking style? To begin with, there is at least five different cuts of Lamb Chop!
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Lamb Loin Chops
Lamb Loin chops are cut from the waist of the lamb. Lamb chops are generally rib chops, which are cut from the ribs of the lamb, and they often have the rib bone.
With a bone piece for added taste, enjoy that natural rich flavour that comes from Australian lamb. Pan-fry them for a delicious meal in just a few minutes.
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Lamb Forequarter Chops
The forequarter is prepared from the side of the lamb. It’s made up of many cuts including the neck, shank and shoulder rack. Cut from the forequarter, forequarter chops are versatile and succulent, and are both suitable to grilling and slow cooking.
Lamb Forequarter Chops are a meat-lover’s dream, once cooked, it leaves the meat wonderfully succulent and deliciously tender.
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Lamb Neck Chops
Neck chops are prepared from a bone-in lamb neck. Because they’re made up of working muscles, they have plenty of connective tissue. This leads them to be delicious when cooked slowly to lend a silky richness to stews, braises and other slow-cooked dishes.
Inexpensive, bone-in slices, lamb neck is full of flavour and can be used similar to oxtail.
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Lamb Chump Chops
These firm chops are taken from the rump of the lamb at the point where the top of the leg meets the loin.
Beautiful Lamb Chump Chops are filled with unparalleled succulence, plenty of gorgeous meat and crisp delicious fat. Try them on the BBQ or pan fry and rest.
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Lamb cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they’re called a rack of lamb.
Trimmed Lamb Cutlets have plenty of succulent meat, they are truly tempting. Simply pan fry and rest, what could be easier?
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