Photos are for illustrative purposes only. Prices shown are per individual chop.
Lamb loin chops contain both the larger top loin and smaller tenderloin muscles and are the lamb equivalent of a beef T-Bone steak. A single chop is from just one side of the carcass. A double chop, sometimes known as a Barnsley chop and thought to have originated at Brooklands Hotel in Barnsley, is a cross-section taken from right across the lamb's loin and therefore contains the meat from both sides of the carcass. The chops have a light covering of fat which melts into the meat as it cooks and which helps to keep the meat moist and which, together with the bone, adds to its flavour.
Loin chops cook quickly, are ideal for a quick and easy supper and will stay tender if not over cooked. Try marinading in olive oil, garlic and rosemary with a little lemon juice, then bake in the oven for around 20 minutes.
Typical weight for a single chop is 125g, and 250g for a double.
From our own 100% home reared, grass fed Poll Dorset flock.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
For a selection of lamb loin recipes, try the BBC Food Lamb Loin page.