Lamb Chops & Cutlets — Grass-Fed
Lamb chops for every method — grass-fed tender loin chops and frenched cutlets for a fast, hot grill, meatier chump chops, and value forequarter and BBQ chops that reward a marinade and a lower heat.
Popular CutFresh ChilledLamb Cutlet
Tender, sweet, and succulent frenched pasture-raised Australian lamb cutlets.
Fresh ChilledLamb Loin Chops
Tender T-bone style lamb loin chops combining loin and tenderloin meat in every cut.
Fresh ChilledLamb Forequarter Chops
Full-flavored shoulder chops great for slow grilling, braising, or slow cooking.
Fresh ChilledLamb Shoulder Chops
Flavorful marbled lamb shoulder chops, perfect for low-and-slow barbecue or braising.
Fresh ChilledLamb Chump Chops
Meaty rump chops cut from the top of the leg, thick, juicy, and full of flavor.
Chef's CutFresh ChilledLamb Rack
Premium frenched lamb rack, elegant centerpiece for special dinner occasions.
Fresh ChilledLamb BBQ Chops
Thick-cut lamb chops selected specifically for sizzling barbecue cooking.
Fresh ChilledMarinated Lamb Chops
Fresh lamb chops tumbled in garlic, rosemary, and herb marinade.
Lamb Chops — Buying & Cooking Guide
Lamb chops cover a lot of ground — from the tender loin chop you grill in three minutes to the meaty forequarter chop that wants a marinade and a lower heat.
Which lamb chop for which method
Loin chops (little T-bones) and frenched cutlets (from the rack) are the premium fast-grill cuts — high heat, 2–3 minutes a side, pull at medium. Chump chops are meatier and a touch chewier, good on the grill or pan. Forequarter and BBQ chops are the value cuts: more fat and connective tissue, so they shine with an overnight marinade and a slower cook, or braised. A whole lamb rack roasts in 20–25 minutes for a small centrepiece.
Cooking lamb chops
Bring chops to room temperature, pat dry, oil the meat and season with salt just before cooking. For loin chops and cutlets, a screaming-hot pan or grill, 2–3 minutes a side to an internal 60–63°C for medium, then rest 5 minutes — lamb fat is best rendered and lightly charred. Stand fatty chops on their edge briefly to crisp the fat strip. Forequarter chops can go 4–5 minutes a side over lower heat. Australian lamb is graded for eating quality under MSA grading.
Lamb Chops — Frequently Asked Questions
What's the difference between a lamb chop and a cutlet?
A cutlet is from the rack — small, lean, with a long frenched bone. A loin chop is a mini T-bone with a tender eye and a strip of belly. Chump chops come from the rump and are larger and meatier.
How much are lamb chops per kg?
Cutlets and rack are the premium end; loin chops mid-range; forequarter and BBQ chops the value buy. A whole lamb share averages the per-kg price down.
Which lamb chop is best for the grill vs slow cook?
Loin chops and cutlets for a fast, hot grill (2–3 minutes a side). Forequarter and neck chops for a marinated grill or a low braise.
How many lamb chops per kg?
Roughly 6–8 loin chops or 10–14 cutlets per kg, depending on thickness.