Grass-fed Lamb Loin Chops

The Signature Lamb Loin Chops

The "T-Bone of the lamb," offering a sweet and delicate dining experience. Often referred to as the most prized of all lamb chops, the Loin Cut is effectively a miniature porterhouse steak. Sourced from the finest Australian lamb, these chops feature a tender eye of loin and a small, succulent piece of fillet on the other side of the bone. With their thick cut and consistent quality, they are the first choice for a quick, high-end midweek dinner or a sophisticated weekend BBQ.

The Butcher’s Tip: Vertical Fat Rendering

To get the most out of your loin chops, don't just cook the flat sides. Start by using tongs to stand the chops upright on their fat-covered "back" edge in a medium-hot pan for 2 minutes. This renders the strip of fat until it’s golden and crispy, creating a delicious natural oil to fry the rest of the chop in.

The most important step: Cook these to a perfect medium—roughly 3–4 minutes per side. Lamb loin is very lean, so taking it past medium can cause it to lose that signature buttery softness.

Approximately 8 to 10 pieces per kg