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Lamb Chops – Grass-Fed | New Zealand | 600g
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New Zealand grass-fed lamb chops from Integrated Foods, 600g. FIANZ Halal certified. A classic cut with a clean, mild flavour: quick on the grill or pan over high heat. Try our Honey Balsamic Lamb Chops recipe for inspiration.
Description
About this cut:
New Zealand lamb chops from Integrated Foods, Gisborne, NZ, farmed free-range and grass-fed. A classic cut that cooks quickly, producing a clean, mild flavour at high heat. The meat sits on a small bone that keeps it moist and adds flavour during cooking. FIANZ Halal certified.
Where it comes from:
Integrated Foods, Gisborne region, North Island, New Zealand. FIANZ Halal certified.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Grill or pan-fry over high heat for 3 to 4 minutes per side. Season simply with salt, pepper, and fresh rosemary or mint. Try our Honey Balsamic Lamb Chops recipe.
Good to know
- Origin: Gisborne region, New Zealand
- Free-range, grass-fed; FIANZ Halal certified; no added hormones
- 600g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Reference nutrition per 100g from Beef + Lamb New Zealand's Nutrition Guide (Massey University research). Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb range.
Frequently asked questions
Yes, these lamb chops carry FIANZ Halal certification, New Zealand's recognised national Halal authority for the meat trade. They come from Integrated Foods in Gisborne, farmed free-range and grass-fed with no added hormones. Each 600g pack is blast frozen at source before shipping to Singapore under cold chain.
Our honey balsamic lamb chops recipe pairs the chops with a sticky honey and balsamic glaze finished under high heat, which suits the quick sear this cut needs. Grill or pan-fry for 3 to 4 minutes per side, then rest for 5 minutes before serving with the glaze spooned over.
Pat the chops dry after thawing before they go into the pan; surface moisture prevents browning. Use a very hot, lightly oiled pan and cook for 3 to 4 minutes per side to build a clean crust. Rest for 5 minutes before serving so the juices redistribute through the meat.
Lamb chops are cut from the loin or shoulder and usually include some bone and a thicker eye of meat, while cutlets come specifically from the rack, each with a single rib bone attached. Chops suit a quick pan sear or grill; cutlets are the presentation cut used for a frenched rack.
A 600g pack typically holds 4 to 6 chops, depending on the natural size variation in each cut. The pack is blast frozen and vacuum sealed at source in Gisborne, then shipped to Singapore under cold chain. Thaw in the refrigerator overnight and use within 3 days of thawing.
