Lamb Loin Chops

The lamb answer to a T-bone: loin on one side of the bone, a bite of fillet on the other. A rim of fat runs around the edge; it crisps hard under heat and bastes the meat, so leave it on. They cook fast and eat best pink, which makes them the midweek chop. This is Australian lamb, sourced from Cowra in the Central West of NSW.

Grill, pan or barbecue over solid heat. Stand them on the fat edge first so it renders, then three to four minutes a side. Pull it at 55°C for medium-rare or 60°C for medium, then rest it; it climbs a few degrees as it rests. Rest them five minutes before they go on the plate. 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.