Lamb Chumps

The rump end of the loin — between the saddle and the leg. We supply it within our Chine & Chumps range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include plated mains as a whole chump, thick-cut chops for the grill, and dice for skewers where leg would be too lean.

What it is

The chump sits where the loin meets the leg. It is meatier and firmer in the grain than a loin chop and more tender than leg meat, which places it in a useful middle ground that neither neighbouring cut occupies.

How it is prepared

Whole, cut into chump chops at your thickness, boned, or diced.

Cut specification

Typical trade use

Plated mains as a whole chump, thick-cut chops for the grill, and dice for skewers where leg would be too lean. Roast or pan-roast whole and rest before slicing; grill hard as chops.

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 Chump Boneless and Lamb Chine. 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 Chumps supplied?

Whole, cut into chump chops at your thickness, boned, or diced. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Chumps for?

Plated mains as a whole chump, thick-cut chops for the grill, and dice for skewers where leg would be too lean.

How does Lamb Chumps differ from Lamb Chump Boneless?

Within the Chine & Chumps range, the main difference is bone-in versus boneless.

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.