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Lamb Chump Chops
Lamb Chump Chops
Lamb Chump Chops

Lamb Chump Chops

$36.99per kilogram

Thick chops with a good rim of fat. Grill or pan.

How much, and how long

Per adult
300ga guide, not a rule
A kilo feeds
about 3 adults
Cook it
Pan · Grill · Barbecue
Minutes
fat edge first, then 4-5 a side
Inside
58-62°C

Bone-in. Two chops each; a kilo feeds three.

Cooking for the week? Plan the week

Have it marinated

Ten marinades, made up here. Pick one and we will do it before you collect.

All our marinades are gluten free.

Satay contains nuts.

It is $1 an item.

Collect from Emu Plains with no minimum, or delivery from $27 on orders of $150 or more. Pay by card, Afterpay or Klarna.

About this cut

The chump is where the loin meets the leg, so a chump chop is meatier than a loin chop and thicker through. It carries a good rim of fat and a small round of bone, and it stands up to a harder cook than the smaller chops. Two chops is a serve, and they forgive an extra minute better than a cutlet does. This is Australian lamb, sourced from Cowra in the Central West of NSW.

Pan, grill or barbecue over solid heat. Salt them first, stand them on the fat edge for a minute so it renders, then four to five minutes a side. Pull it between 58°C and 62°C and rest it; it climbs a few degrees as it rests. Rest them five minutes before serving. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.

Best used for

BBQ, pan frying, grilling, hearty chop dinners.

Not the right choice?

The cuts to buy instead are below, with prices.

Cooking something else?

For very tender premium chops

For slow cooking

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