Lamb Best End Chops
Neat lamb loin chops taken from the first eight ribs of the loin, with a tender eye of meat and a covering of fat to baste the meat as it cooks.
Availability
Available for delivery:
Tuesday to Saturday
Cooking Instructions
Marinate for a couple of hours with lemon, rosemary and olive oil, then sear on the barbecue hot and fast leaving the chops sligtly pink in the middle.
Just make sure to let the chops come to room temperature before cooking by taking them out of the fridge approximately 30 minutes beforehand.
Storage Advice
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2 days. On arrival please see the labels for use by dates.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.