Information about Lamb Loin Chops
Lamb Loin Chops are a great meat for the grill or cooked slowly in the oven but, you need a decent thickness to your chops so they don’t dry out. We have cut these Lamb Chops from the “Saddle” as single chops, 1Kg per pack approximately 5-7 chops. Your Loin Chops are cut into similar sized portions that have a good thickness to them because this will prevent them from drying out when cooking.
Cutting the Lamb Loin Chops from the Saddle or Loin of Lamb give the best value for money because they are the same as T-Bone Steaks; with Sirloin & Fillet on the bone. The texture of the Sirloin is medium to fine & the texture of the Lamb Fillet is fine, both pieces create an overall tender cut of Lamb that is suited best for grilling. The flavour of Lamb Meat can range from mild to strong; young Lamb is mild & older Hogget Lamb is stronger, with Mutton being a stronger, tougher meat.
The Lamb we cut our meats from is young (under 12 months) & has a mild flavour that is best suited for the cuts we produce. The flavour of Lamb is described as “Gamey” because of the fat infusion in the meat. Lamb is a Grass Fed animal with a similar texture to Grass Fed Beef, hence the similarities in both meats. Lamb is generally a fairly fatty animal with not that much meat on, making lamb one of the more expensive cuts to produce.
Lamb is a “Red Meat“ that has a similar nutritional value to Beef (Lamb has a higher fat content) & is a good source of Protein, minerals & vitamins. To create healthier Lamb Chop recipes; leave the fat on the outer edge during cooking to keep their characteristic flavour, then trim this off once ready to serve. Red meats in sensible portions as part of a weekly diet is good for you, the minerals like Iron make up the haemoglobin in your Red Blood Cells which carry the oxygen around your body.
How to cook Lamb Loin Chops.
As with all cooking of meat; it has to be closer to room temperature & seasoned before any cooking. The reason for getting the meat to nearer room temperature is because the meat cooks evenly as the temperature is not as cold in the middle & the meat fibres relax when at a higher temperature. The secret to a good cook is to keep the meat moist & let is rest before serving.
Rest your Lamb Loin Chops on a wooden board with foil placed over the top (not wrapped tightly) to the meat to relax & absorb the juices back into the fibres. The foil will keep the heat in the meat & let it breathe, this is essential to serving tender tasty Lamb Chops.
Most people would prefer to grill, fry in the pan or roast Lamb Loin Chops. Frying your Lamb Chops in the pan or skillet gives you an opportunity to cook them in their own juices; as the fat renders down it is perfect to spoon them back over the top during cooking, keeping the meat moist & adding to that essential flavour.
Grilling Lamb Loin Chops in the kitchen is a quick way to get tasty results, just remember to turn regularly so they don’t burn. Grilling Lamb Chops on the Barbecue always gives the best results with the most flavour. The Smokey aromas of the added wood chunks in the Barbecue, give a new dimension to the taste of the Lamb Meat; again, turn regularly to prevent burning.
Cooking Loin Chops in the oven is a great way to get nice tender results; simply heat a pan & sear the chops on both sides for a few minutes to seal in all their natural juices. Once this is done, transfer to a dish that is not too large (keeps the chops in their juices) into the preheated oven at 200°c for 10-20 minutes. 10 minutes is rare 20 minutes is well done; don’t over cook or they will be dry & chewy.
Temperatures & times on how to cook your Lamb Loin Chops:
- Cooking Temperatures For Lamb Loin Chops & Other Lamb Cuts
- Pan Seared Lamb Loin Chops
- How To Cook Lamb Loin Chops
How do we butcher Lamb Loin Chops?
As we have said “we cut these from the Saddle of Lamb”
The Lamb Saddle is from the very middle of the animal with the Sirloin & Fillet on the bone. This is where you would cut “Barnsley Lamb Chops” from, as a double Lamb Chop. The single Lamb Loin Chops we offer here are the same as a Barnsley Lamb Chop cut down the middle. The Lamb Saddle is next to the “Best end of Lamb”; Best End of lamb is referred to as the “Rack” normally served as a “Frenched Rack of Lamb”.
The Lamb Saddle is cut as a whole piece that weighs approximately 1.5-2.2 kilos, this is then has the excess fat removed from the outside & the flaps or tail piece of the loin is cut to length. The whole Saddles are frozen down to keep their shape & all their natural moisture, Once frozen, they are sawn down the middle to leave the 2 even Lamb Loins. The loins are then cut from frozen into the single chops; the reason we cut them frozen is because you can create a more even sized portion with similar thickness.
Packaging, food safety & provenance of your Lamb Loin Chops
Your Lamb Steaks are packed into clear recyclable pouches so you can see how many pieces are inside & to protect the Steaks when stored. The Lamb Chops are cut at -18°c & packaged quickly after cutting, then labelled & boxed, stored at -18°c. Keeping the Steaks frozen ensures all the natural moisture remains inside your Lamb Chops for guaranteed results. The pouches are a great way of thawing out your Steaks in the fridge & to bring them up to temperature before seasoning.
We take every precaution when cutting & packing your Lamb Chops to give a longer shelf life, keep the flavour of the meat & to make sure the products are safe. The cutting rooms that produce all our products in are low in temperature to keep the meat cold & stop it from losing any moisture. The production areas are very hygienic & are under very strict BRCGS approved guidelines to produce the safest meat possible.
Protective clothing, deep cleaning daily in production rooms, fast throughput to keep meat packaged as much as possible, are some of the ways we maintain the highest standards of food production.
Our choice of Lamb to create our select meat cuts is from New Zealand because of the consistency of the meat quality & the cutting. New Zealand has some of the cleanest air with rich green pastures that have remained unspoiled for centuries. The welfare of the animals is important to the farmers, along with sustainability from select herds to produce first class meat every year.
Meat prices have risen considerably over the last 10 years & none more so than Lamb, the cost of rearing the Lambs & the cost of production is much more because of new regulations & equipment, feed etc. With increased prices in the butchers & on supermarket shelves by around 40% making your weekly shop much more costly.
We have passed on our savings by producing in larger volume & creating economies of scale to be able to pass on these savings to our customers. You can buy your Lamb Loin Chops online as part of your family food budget, as everyone should have access to high quality lamb at reasonable prices.
Sharing your Lamb Chops on Social Media
Enjoying this at home with family & friends is great but, sharing your cooks online with your followers is even better when others can gain inspiration & knowledge from what you do. People are looking more & more on Social Media on how to cook meat & food, sharing your Lamb Chop recipes online will benefit many others by making it easier for them to create better food & to find somewhere to buy the Steaks, saving money.
Why not join Sherwood Foods on Social Media & tag us in your posts when cooking your Lamb Loin Chops. We are on Facebook , Instagram & Twitter we can share your pictures, reels, videos, recipes, ideas, stories, recipes & cooking methods with our growing group of followers.
Many people are unsure the best way to cook Lamb Loin Chops & the posts on Social Media they are able to learn tips & tricks to create delicious meals. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Tagging us in your posts makes it easy for us follow what others post online with our meats, this means we can like & comment on your results. Hashtags are a different way to categorise your Social Media posts into groups like; recipes, cooking methods, types of meat cooked, recipes etc. People do follow Hashtags & they are a great way to get your posts seen by a different audience.
Enjoy sharing your Lamb Chops with friends & family, it is always great see a happy face after great food, we look forward to seeing your homecooked results online!
Sherwood Foods Hashtags:
#swf_brand #swf_lamb #ourbrandisapromise #abrandisapromise #moremeatfym #lambchops #lambloinchops
How to cook & recipes for Lamb Loin Chops:
How To Make Greek Lamb Loin Chops
Roasted Lamb Loin Chops Recipe
Lamb Loin Chops Basted In Butter
- INFORMATION ABOUT LAMB LOIN CHOPS
-
Information about Lamb Loin Chops
Lamb Loin Chops are a great meat for the grill or cooked slowly in the oven but, you need a decent thickness to your chops so they don’t dry out. We have cut these Lamb Chops from the “Saddle” as single chops, 1Kg per pack approximately 5-7 chops. Your Loin Chops are cut into similar sized portions that have a good thickness to them because this will prevent them from drying out when cooking.
Cutting the Lamb Loin Chops from the Saddle or Loin of Lamb give the best value for money because they are the same as T-Bone Steaks; with Sirloin & Fillet on the bone. The texture of the Sirloin is medium to fine & the texture of the Lamb Fillet is fine, both pieces create an overall tender cut of Lamb that is suited best for grilling. The flavour of Lamb Meat can range from mild to strong; young Lamb is mild & older Hogget Lamb is stronger, with Mutton being a stronger, tougher meat.
The Lamb we cut our meats from is young (under 12 months) & has a mild flavour that is best suited for the cuts we produce. The flavour of Lamb is described as “Gamey” because of the fat infusion in the meat. Lamb is a Grass Fed animal with a similar texture to Grass Fed Beef, hence the similarities in both meats. Lamb is generally a fairly fatty animal with not that much meat on, making lamb one of the more expensive cuts to produce.
Lamb is a “Red Meat“ that has a similar nutritional value to Beef (Lamb has a higher fat content) & is a good source of Protein, minerals & vitamins. To create healthier Lamb Chop recipes; leave the fat on the outer edge during cooking to keep their characteristic flavour, then trim this off once ready to serve. Red meats in sensible portions as part of a weekly diet is good for you, the minerals like Iron make up the haemoglobin in your Red Blood Cells which carry the oxygen around your body.
How to cook Lamb Loin Chops.
As with all cooking of meat; it has to be closer to room temperature & seasoned before any cooking. The reason for getting the meat to nearer room temperature is because the meat cooks evenly as the temperature is not as cold in the middle & the meat fibres relax when at a higher temperature. The secret to a good cook is to keep the meat moist & let is rest before serving.
Rest your Lamb Loin Chops on a wooden board with foil placed over the top (not wrapped tightly) to the meat to relax & absorb the juices back into the fibres. The foil will keep the heat in the meat & let it breathe, this is essential to serving tender tasty Lamb Chops.
Most people would prefer to grill, fry in the pan or roast Lamb Loin Chops. Frying your Lamb Chops in the pan or skillet gives you an opportunity to cook them in their own juices; as the fat renders down it is perfect to spoon them back over the top during cooking, keeping the meat moist & adding to that essential flavour.
Grilling Lamb Loin Chops in the kitchen is a quick way to get tasty results, just remember to turn regularly so they don’t burn. Grilling Lamb Chops on the Barbecue always gives the best results with the most flavour. The Smokey aromas of the added wood chunks in the Barbecue, give a new dimension to the taste of the Lamb Meat; again, turn regularly to prevent burning.
Cooking Loin Chops in the oven is a great way to get nice tender results; simply heat a pan & sear the chops on both sides for a few minutes to seal in all their natural juices. Once this is done, transfer to a dish that is not too large (keeps the chops in their juices) into the preheated oven at 200°c for 10-20 minutes. 10 minutes is rare 20 minutes is well done; don’t over cook or they will be dry & chewy.
Temperatures & times on how to cook your Lamb Loin Chops:
- Cooking Temperatures For Lamb Loin Chops & Other Lamb Cuts
- Pan Seared Lamb Loin Chops
- How To Cook Lamb Loin Chops
How do we butcher Lamb Loin Chops?
As we have said “we cut these from the Saddle of Lamb”
The Lamb Saddle is from the very middle of the animal with the Sirloin & Fillet on the bone. This is where you would cut “Barnsley Lamb Chops” from, as a double Lamb Chop. The single Lamb Loin Chops we offer here are the same as a Barnsley Lamb Chop cut down the middle. The Lamb Saddle is next to the “Best end of Lamb”; Best End of lamb is referred to as the “Rack” normally served as a “Frenched Rack of Lamb”.
The Lamb Saddle is cut as a whole piece that weighs approximately 1.5-2.2 kilos, this is then has the excess fat removed from the outside & the flaps or tail piece of the loin is cut to length. The whole Saddles are frozen down to keep their shape & all their natural moisture, Once frozen, they are sawn down the middle to leave the 2 even Lamb Loins. The loins are then cut from frozen into the single chops; the reason we cut them frozen is because you can create a more even sized portion with similar thickness.
Packaging, food safety & provenance of your Lamb Loin Chops
Your Lamb Steaks are packed into clear recyclable pouches so you can see how many pieces are inside & to protect the Steaks when stored. The Lamb Chops are cut at -18°c & packaged quickly after cutting, then labelled & boxed, stored at -18°c. Keeping the Steaks frozen ensures all the natural moisture remains inside your Lamb Chops for guaranteed results. The pouches are a great way of thawing out your Steaks in the fridge & to bring them up to temperature before seasoning.
We take every precaution when cutting & packing your Lamb Chops to give a longer shelf life, keep the flavour of the meat & to make sure the products are safe. The cutting rooms that produce all our products in are low in temperature to keep the meat cold & stop it from losing any moisture. The production areas are very hygienic & are under very strict BRCGS approved guidelines to produce the safest meat possible.
Protective clothing, deep cleaning daily in production rooms, fast throughput to keep meat packaged as much as possible, are some of the ways we maintain the highest standards of food production.
Our choice of Lamb to create our select meat cuts is from New Zealand because of the consistency of the meat quality & the cutting. New Zealand has some of the cleanest air with rich green pastures that have remained unspoiled for centuries. The welfare of the animals is important to the farmers, along with sustainability from select herds to produce first class meat every year.
Meat prices have risen considerably over the last 10 years & none more so than Lamb, the cost of rearing the Lambs & the cost of production is much more because of new regulations & equipment, feed etc. With increased prices in the butchers & on supermarket shelves by around 40% making your weekly shop much more costly.
We have passed on our savings by producing in larger volume & creating economies of scale to be able to pass on these savings to our customers. You can buy your Lamb Loin Chops online as part of your family food budget, as everyone should have access to high quality lamb at reasonable prices.
Sharing your Lamb Chops on Social Media
Enjoying this at home with family & friends is great but, sharing your cooks online with your followers is even better when others can gain inspiration & knowledge from what you do. People are looking more & more on Social Media on how to cook meat & food, sharing your Lamb Chop recipes online will benefit many others by making it easier for them to create better food & to find somewhere to buy the Steaks, saving money.
Why not join Sherwood Foods on Social Media & tag us in your posts when cooking your Lamb Loin Chops. We are on Facebook , Instagram & Twitter we can share your pictures, reels, videos, recipes, ideas, stories, recipes & cooking methods with our growing group of followers.
Many people are unsure the best way to cook Lamb Loin Chops & the posts on Social Media they are able to learn tips & tricks to create delicious meals. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Tagging us in your posts makes it easy for us follow what others post online with our meats, this means we can like & comment on your results. Hashtags are a different way to categorise your Social Media posts into groups like; recipes, cooking methods, types of meat cooked, recipes etc. People do follow Hashtags & they are a great way to get your posts seen by a different audience.
Enjoy sharing your Lamb Chops with friends & family, it is always great see a happy face after great food, we look forward to seeing your homecooked results online!
Sherwood Foods Hashtags:
#swf_brand #swf_lamb #ourbrandisapromise #abrandisapromise #moremeatfym #lambchops #lambloinchops
- HOW TO COOK RECIPES FOR LAMB LOIN CHOPS
-
How to cook & recipes for Lamb Loin Chops:
How To Make Greek Lamb Loin Chops
Roasted Lamb Loin Chops Recipe
Lamb Loin Chops Basted In Butter
