Mutton Chops

Full product description

Big, bold flavour and proper comfort cooking—mutton chops bring deeper, richer character than lamb with the same satisfying chop format. Great rubbed with spices and grilled for a smoky edge, or gently braised until the meat relaxes and turns silky. A simple yoghurt, garlic and lemon marinade works wonders for tenderness before a quick pan sear or a turn on the BBQ. Rest well and enjoy with bright herbs or a punchy sauce to lift the richness.

Why you’ll love it

• Bone-in chops with grown-up, savoury depth

• Cook hot-and-fast (after a marinade) or low-and-slow for fall-apart tenderness

• Take on bold spices and glazes brilliantly

• Excellent value for hearty plates and cold leftovers

Cut details

• From loin and/or shoulder, bone-in (style may vary by batch)

• Naturally higher flavour than lamb; a marinade or gentler cook helps tenderness

• Thickness and size vary by chop

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

How to cook (quick guide)

Quick sear / grill (best after marinating 2–12 hrs):

1. Pat dry; season.

2. Pan/Grill/BBQ: High heat 3–4 mins per side for a good crust, then lower heat or move to indirect to finish 3–6 mins.

3. Centre temps (guide): Med-rare 57–60°C, Medium 63°C, Med-well 68–70°C. Rest 5–8 mins.

Slow braise (ultra tender):

1. Brown chops; add onions, garlic, spices/herbs.

2. Add stock/tomatoes/ale or wine; cover and cook 150–160°C (fan 130–140°C) for 1½–2½ hours until fork-tender.

3. Reduce juices to a glossy sauce; finish with lemon/herbs.

Serving ideas

• Masala mutton chops with roasted spices, yoghurt and lemon

• Garlic, rosemary & anchovy with roast potatoes and greens

• Harissa & honey glaze finished under the grill

• Tomato & olive braise with creamy polenta or couscous

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

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

FAQs

Are mutton chops tough?
They’re firmer than lamb but marinating and resting help for quick cooks; braising makes them meltingly tender.

Bone-in—does it help?
Yes—adds flavour and helps keep chops juicy.

Do they need a marinade?
Recommended for hot-and-fast methods—yoghurt, lemon, garlic or a spice paste works brilliantly.

Good for BBQ?
Excellent—sear hot for colour, finish over indirect heat and rest well.