Lamb
Lamb Chops
Cut from the lower loin, these lamb chops are one of the great suppers. With a great grabbing bone, tender meat and delicate flavour. Lamb chops are taken from the lower loin cut between the bones. Wonderful crispy fat running down the back of the chop bastes the meat ensuring it keeps all its juices. Tender meat. Delicious with mint jelly.
What you get: 4–6 chops (2 packs of 2–3) · serves 2–3
How to cook: Take your grass fed lamb chops out the fridge and allow to come up to room temperature before drying and seasoning well with salt and pepper. Take a good skillet and place on a medium high heat till medium hot. Lightly oil the pan and place the chops fat side down in the pan and increase the heat to render and caramelise the fat. Once rendered and the fat is very hot last the lamb chops down and add rosemary and garlic to the pan. cook the chops 3 minutes on each side and lower the heat and add a good knob of butter and baste well for 1 minute. Remove the chops from the pan and rest for 5 minutes, serve with crab apple jelly.
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Storage
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.