Lamb

Lamb Shoulder Chops

These grass fed lamb shoulder chops are a cross cut of the lower part of the shoulder. Less tender than normal chops, these are no less delicious and have a wonderful flavour.

With a great balance of fat and bone, and incredible marbling throughout the chop, these are beautifully flavoured and juicy. This beautiful cut can either be quick fried and served pink or slow cooked under a braise.

These also take brilliantly to being marinated and cooked on the barbecue.

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Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

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

To cook lamb shoulder chops remove from the fridge at least 20 minutes prior to cooking to come up to room temperature.

Season the chop well on both sides and preheat a skillet over a medium heat and pour in a little oil.

Add your chop to the pan skin side down to render the fat before laying the chop down and cooking for 3 minutes a side.

Remove from the pan and rest well before serving.