Lamb Loin Chops when cooked quickly on the grill develop a delicious caramelised crust and have a pink, juicy center. Perfect all year round to satisfy those lamb cravings, also for being easy to prepare.
Our Lamb is Halal Certified, Grass Fed, Free of Antibiotics/Hormones, Free Ranging Outside, Farmed Ethnically & Sustainably (non GMO) & vacuum packed and Airfreighted from New Zealand to ensure the product arrives in optimum condition.
Cut from the portion of the loin from the 13th rib to the point of the hip bone, between the rack and rump (top end of leg). Due to the fat interspersed within the lean component, loin chops require longer cooking to bring out the flavour and tenderness.
HOW TO COOK
Loin chops are a great way to satisfy that lamb craving and can be cooked on the frying pan or grilled on the barbecue. When using the barbecue, brush the meat with oil and season or marinate. Preheat the grill or barbecue and cook for 3-4 minutes each side or more depending or desired doneness. Chops will be soft and springy with moist pink juices for medium rare, firm and springy for medium, and very firm with no sign of juices for well done. Use tongs to turn the meat, rather than a barbecue fork, to avoid juices escaping. Allow the lamb to rest after cooking for a tender and juicy result.
If pan-frying, preheat a heavy-based frying pan, brush oil over the meat and add to the pan. Keep the temperature moderately high; this should be enough to keep the meat sizzling without burning. Cook one side until the first sign of moisture appears on the upper side and turn to cook the other side, turning once only. As with barbecuing, rare is soft when pressed, medium springy, and well done is very firm. Rest the meat for a few minutes before serving.
BALSAMIC GLAZED LAMB CHOPS
LAMB CHOPS WITH ISRAELI COUS COUS SALAD, FETA YOGHURT & CHARGRILLED COURGETTE
This has been recently frozen, however we can assure you the taste and quality is the same, just in frozen state.
Item is frozen at -20 degrees celsius, before the ‘best before/freeze by date’ (expiry date) on the label i.e. means it can be kept in fridge (chiller) till that date.
Note – due to New Zealand export regulation’s the labelling can’t be amended to a more useful description.
Note – Frozen Lamb generally has a 12 month validity in the freezer.