About this cut: Lamb chops carry a natural fat layer that bastes the meat as it cooks, producing a clean, mild flavour at high heat. The muscle is lean with a firm texture and short cooking time. Best grilled or pan-seared to medium-rare or medium, and rested before serving.
Where it comes from: Sourced from Gisborne pastures on New Zealand’s North Island, where high rainfall keeps the grass lush year-round and lambs graze close to the Pacific Coast. View our sourcing page.
How it gets to you: Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it: Thaw in the refrigerator overnight. Bring to room temperature for 20 minutes before cooking. Sear in a hot, lightly oiled pan for 3 to 4 minutes per side for medium-rare, or adjust to your preferred doneness. Rest for 5 minutes before serving. Try it in our Honey Balsamic Lamb Chops recipe.
Good to know
- Halal-certified
- 100% grass-fed; pasture-raised
- Serves 2-3
- Weight variance (±10%)
- Keep frozen; use within 3 days of thawing
Also available as: Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb Collection.
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