Taken from the top of the back, the loin is a prized cut of lamb due to the super tender meat. The loin comes in different cuts - Loin chops (mini T-bone steaks), Barnsley chops (effectively two loin chops in one or a double-sided chop cut across the whole loin with the bone), Noisettes (smaller medallions of lamb loin wrapped in a thin layer of fat with no bone) Best for: quick frying or grilling
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 and refrigerate. Remove from packaging and rest at room temperature before cooking. Rest before serving.
Minimum 4 days
Grill or roast loin chops. Preheat grill to high, brush meat with oil and grill for 3-4 minutes per side, rest for 5 minutes.
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