Lamb Chine Chops

Loin chops cut across the saddle — the classic grill chop. We supply it within our Chine & Chumps range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include mixed grills, charcoal service and pan work.

What it is

Cut across the chine, so each chop carries a piece of the loin eye and, on a full chop, a piece of the under-fillet on the other side of the bone. Tender, evenly shaped and quick.

How it is prepared

Cut to your thickness. Single or double, trimmed to specification.

Cut specification

Typical trade use

The workhorse chop of grill house menus. Grill or pan-fry over a strong heat, standing the chop on its fat edge first so it renders and crisps rather than steaming.

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 Chine & Chumps range or all Lamb cuts. Related cuts in the same range: Lamb Chine and Lamb Chine Cap Off. For fine dining and carvery menus we also supply Lamb Best End. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Chine Chops supplied?

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

What do trade buyers use Lamb Chine Chops for?

Mixed grills, charcoal service and pan work.

How does Lamb Chine Chops differ from Lamb Chine?

Within the Chine & Chumps 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.