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.

Michael Baines (verified owner) –
WENDY (verified owner) –
Colin Sanford (verified owner) –
Brian Marshall (verified owner) –
Very good.
David Goodey (verified owner) –
Succulent and very Tasty
melvin wyles (verified owner) –
Paul Williams (verified owner) –
Michael Andrew (verified owner) –
John Pattison (verified owner) –
Matt (verified owner) –
Lovely meat great quality
Tony Hearn (verified owner) –
malcolm risk (verified owner) –
Michael Henley (verified owner) –
Lovely chops
David Hardie (verified owner) –
Very tender but not as flavoursome as expected.
Janet Day (verified owner) –