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Hung for at least seven days for a fuller flavour, this classic cut, a loin chop, is off the loin of the lamb.
Notes from the kitchen
You can cook this versatile cut any way you like it, grilled, pan-fried or on the BBQ. We like to serve ours up with a selection of salads in the summer or sautéed potatoes and greens in the winter.
Pack size : 2 chops