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Scotch Lamb Double Loin Chop (3x 160g)

Our Scotch lamb double loin chops are cut from only the highest quality Scotch lamb, sourced and produced in the West of Scotland. Hand prepared by our Master butchers, our lamb is full flavoured with sweet meat and just the right amount of creamy fat.

Of all the chapters in the modern meat story, lamb is the one that has avoided the perils of mass processing and refuses to thrive anywhere other than its natural habitat; something that Scotland has in abundance. A cut is taken from the bottom of the loin to give you a double-sided chop. Packed full of flavour and lean tender meat, double loin chops are best grilled or fried with nothing more than a simple seasoning. For those double meat kind of days

£11.99

Scotch Lamb Double Loin Chop (3x 160g)

Description

Our Scotch lamb double loin chops are cut from only the highest quality Scotch lamb, sourced and produced in the West of Scotland. Hand prepared by our Master butchers, our lamb is full flavoured with sweet meat and just the right amount of creamy fat.

Of all the chapters in the modern meat story, lamb is the one that has avoided the perils of mass processing and refuses to thrive anywhere other than its natural habitat; something that Scotland has in abundance. A cut is taken from the bottom of the loin to give you a double-sided chop. Packed full of flavour and lean tender meat, double loin chops are best grilled or fried with nothing more than a simple seasoning. For those double meat kind of days

Additional information

Weight0.48 kg
Cooking Tips

ROAST
You can also roast lamb chops as well as pan frying or grilling but it is more a case of making life easier than an accurate method of cooking a chop. If you like them well done with lots of crispy fat then go for it; shove them in a hot (200C/Gas 6) oven for about 20 to 30 minutes or until they are suitably frazzled. Eat with your fingers making the most of the joy that is lamb fat. An excellent Sunday dinner for one with a few roasties and just one impromptu vegetable.

GRILL
When we say grill nowadays we usually mean either a grill pan that goes onto the hob or a barbecue. Using a grill pan is pretty much the same as pan-frying except that the pan touches the meat in ridges and the fat runs into the grooves.

PAN FRY
Often confused with saute pan-frying is also not to be confused with shallow frying. Pan-frying involves larger pieces of meat say a steak or chicken breast a very small amount of oil and not too much movement. Essentially it has replaced the overhead grill and is a far moister way of cooking meat. For both methods, your lamb needs to be at room temperature. Oil the meat and not the pan; just rub a little oil over the surface and season with freshly ground black pepper. Salt the pan and not the meat; throw a pinch of flaked sea salt into the pan before the meat. Make sure the pan is searingly hot; holding a hand flat above the surface is the best gauge. Give the meat 3 minutes on each side for meat that is slightly pink; 4 for well done.

Pack Size

3 x 160g DoubleLamb Chops

Servings

2