Lamb Breast Chops

Breast cut across into chops — quick-cooking, high-flavour pieces. We supply it within our Breasts range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include charcoal and barbecue menus, mixed grills, mezze and sharing platters.

What it is

Breast cut across the ribs into individual chops. Each carries a section of rib with the layered meat and fat around it, so it eats far richer than its size suggests.

How it is prepared

Cut to your thickness. Marinated on request.

Cut specification

Typical trade use

Charcoal and barbecue menus, mixed grills, mezze and sharing platters. Either grilled hard and fast so the fat crisps, or slow-cooked first and finished over flame. The middle ground leaves the fat soft and unrendered.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Breasts range or all Lamb cuts. Related cuts in the same range: Lamb Breast and Lamb Breast Short. For slow-cooked, fat-rendering dishes we also supply Lamb Middle Neck. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Breast Chops supplied?

Cut to your thickness. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Breast Chops for?

Charcoal and barbecue menus, mixed grills, mezze and sharing platters.

How does Lamb Breast Chops differ from Lamb Breast?

Within the Breasts range, the difference sits mainly in the preparation — portioned here against whole on the other.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.