Tender, juicy and quick to cook, lamb loin chops are the weeknight-friendly cut with Sunday-best flavour. Each chop carries a neat eye of meat with a little fat to baste as it sears, giving a golden crust and a blushing centre in minutes. Keep it classic with garlic, rosemary and a knob of butter, or brighten with lemon and a handful of herbs. Great in a hot pan, under the grill or on the BBQ.
Naturally tender chops with rich lamb flavour
Hot-and-fast friendly: pan, grill or BBQ
Even thickness for reliable cooking
Perfect for quick suppers and smart plates alike
Lamb loin chops, bone-in
Typically cut 2–3 cm thick (size may vary by batch)
Fresh, never previously frozen (unless stated on pack)
Bring to room temp; pat dry. Season well (salt, pepper, rosemary/garlic if you like).
Pan/Grill: High heat 2–3 mins per side for a good crust; add a knob of butter to baste.
Thicker chops (pan + oven): Sear, then finish at 180°C (fan 160°C) for 4–6 mins.
BBQ: Sear over high heat 2–3 mins per side, lid on to finish.
Centre temps (guide): Rare ~52–55°C, Med-rare 57–60°C, Medium 63°C, Med-well 68–70°C.
Rest 5–8 mins before serving.
Garlic, rosemary & lemon with crushed new potatoes and greens
Mint salsa verde with charred courgettes and peas
Harissa yoghurt and warm flatbreads
Pan juices finished with a splash of white wine and a knob of butter
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
Are loin chops tender?
Yes—naturally tender; avoid overcooking and rest well.
Do they need marinating?
Not essential. Salt, pepper and a little rosemary or lemon do the job. Marinate if you fancy extra flavour.
Bone-in—does that help?
The bone adds flavour and helps the chop cook evenly.
Good for BBQ?
Brilliant—quick sear over high heat, then rest.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
