These fantastically flavoured, plump lamb chump chops are taken from the rump, at the point where the top of the leg meets the loin. Unlike chump steaks they come on the bone. Best for: grilling and barbecuing
DescriptionPark Farm says:
Breed: Romney, Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 2 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Cook these chops on the grill, griddle or pan-fry them for best results. Cook them for 6-8 minutes on each side depending on thickness.
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