Description
The loin chop comes from one side of the lumbar area of the lamb known as the saddle and is almost an entire muscle. They contain a T-shaped bone on one side is the loin muscle and the other is the tenderloin.
Loin chops are best grilled or pan-fried. They cook quickly and are ideal for a quick and tasty meal and remain really tender if not over cooked. Cook then for 6-8 minutes on each side depending on thickness.

Lisa Cutmore (verified owner) –
Giuseppe Cacchio (verified owner) –
Lamb chops bbq or roast lovely.
Nigel Atkins (verified owner) –
Superb
kenneth turner (verified owner) –
Anthony Hayhurst (verified owner) –
These are the best chops we have ever tasted .TRY.
Susan Oliver (verified owner) –
Helen Burgess (verified owner) –
David Wenger (verified owner) –
Raymond Hart (verified owner) –
Never disappointed, tender and tasty
Gemma Norris (verified owner) –
Sue Young (verified owner) –
Lamb is one of my favourite meats but as I live alone (and currently shielding) a large lamb joint is out of the question. The lamb chops fitted the bill perfectly.
Michael Crossland (verified owner) –
Succulent and the tastiest and meatiest lamb chops I’ve eaten for ages. Old school
Tenin (verified owner) –
The meat is very good !!
I recommend !!
Anne Daniels (verified owner) –
Great taste
Carol Heald (verified owner) –
Sweet tasting and juicy – loved these