Lamb Cutlets

Full product description

Delicate, tender and elegant on the plate, lamb cutlets (single rib chops) cook in minutes and bring proper lamb flavour with a gorgeous caramelised edge. Each cutlet carries a neat eye of meat and a little fat that bastes as it sears. Keep seasoning simple—salt, pepper, rosemary and a knob of butter—or brush with a quick glaze. Perfect for pan, grill or BBQ, and ideal for sharing platters or speedy suppers.

Why you’ll love it

• Single rib chops with a tender, juicy bite

• Hot-and-fast friendly: pan, grill or BBQ in minutes

• Frenched bones (where applicable) for a smart presentation

• Versatile—serve simply or dress with bright sauces

Cut details

• Lamb cutlets trimmed from the rack; usually frenched (bone cleaned)

• Typical thickness 2–3 cm (size varies by batch)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp; pat dry. Season with salt & pepper (add rosemary/garlic if you like).

2. Pan/Grill: High heat 2–3 mins per side until browned; stand on the fat edge briefly to render.

3. BBQ: Sear over high heat 2–3 mins per side; lid on to finish if thicker.

4. Centre temps (guide): Rare ~52–55°C, Med-rare 57–60°C, Medium 63°C.

5. Rest 3–5 mins before serving.

Serving ideas

• Garlic–rosemary butter with crushed new potatoes and greens

• Mint salsa verde or chimichurri with grilled asparagus

• Honey–mustard glaze finished under the grill

• Middle Eastern spices with yoghurt, pomegranate and herbs

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

Are lamb cutlets the same as rib chops?
Yes—single chops taken from the rack, often frenched for a tidy bone.

Can I cook them pink?
Absolutely—these shine when served blushing; follow the temperature guide and rest well.

Do they need marinating?
Not essential. Salt, pepper and a little rosemary or lemon are spot on. A quick marinade adds extra lift if you fancy.

Best pan for searing?
A heavy frying pan or cast iron for maximum crust.