Lamb Chops are the most popular joint of lamb with good reason. They come from the loin, which is the most tender part, making the chops lean and full of flavour. By cooking on the bone, you enhance the taste and ensure that the meat stays moist and tender. When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. We work with traditional expert butchers to make sure that every cut is of the highest standard, helping with flavour, ease-of-cooking, and presentation.
The Black Farmer works with the best local suppliers. We source highest-quality lamb, which is fed on grass and free to roam. Our meat comes from local farms across Wiltshire, Somerset and the South West, depending on breeds and season. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.
We vacuum pack our lamb chops so that they stay fresh for longer. This also makes them suitable for home freezing. Make sure that you defrost the meat slowly and thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat.
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.
This product contains approximately 2 pieces of packed lamb.