Lamb Leg Chops
$24.99per kilogram
Leg chops: lean, quick and dependable on a weeknight.
How much, and how long
- Per adult
- 280ga guide, not a rule
- A kilo feeds
- about 4 adults
- Cook it
- Pan · Grill
- Minutes
- 3 a side
- Inside
- 58-62°C
Small round of bone in each. A kilo feeds four.
About this cut
Cut straight across the leg, so each chop has a small round of bone in the middle and lean meat around it. Leaner than a chump or a loin chop, they want a shorter cook and they dry out if you forget them. Quick and dependable on a weeknight, and a kilo feeds four. This is Australian lamb, sourced from Cowra in the Central West of NSW.
A hot pan or the grill, three minutes a side, and off. Salt before they cook, a squeeze of lemon after. Pull it between 58°C and 62°C and rest it; it climbs a few degrees as it rests. Rest them a few minutes; they are thin, so they do not need long. 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, garlic and herbs, family dinners.
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