Northfield Farm’s Lamb Loin Chops come from the saddle of the free-range lamb, and is a similar cut in tenderness to the Sirloin of Beef.
Lamb Loin Chops are little parcels of perfect lamb flavour. They are best cooked fast and hot so that the fat crisps, and the meat retains some of its pink juiciness. Always reliably tender and toothsome, thanks to the lifetime of grass feeding, and the hanging of the lamb’s carcass for up to 10 days.
Our grass-fed hoggett and mutton chops are also renowned for their tenderness and incredible flavour, as these are hung for up to 3 weeks to improve colour and flavour.
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