Lamb Chops are the most popular joint of lamb for a 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 is working with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to roam the lush fields that abound in the area. 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 use delicious, natural marinades with spices such as cumin and ginger, which adds a slight heat and depth of flavour. Vacuum packing the meat keeps it fresh for longer and means the meat absorbs the spices and retains its moisture. The lamb chops are also 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.
The shelf life of this product is 12 days from date of delivery. This pack contains approximately 2 pieces.
- 2 lamb chops
- 1 knob of butter
- 1 sprig of rosemary
- 1 garlic clove, bashed, in skin
- freshly ground black pepper
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.