57 products
Chine
Lamb is Meat Fest’s broadest wholesale range, built around the whole carcass rather than a fixed cut list. The eight groups below follow a butcher’s primal breakdown: shoulders and legs for roasting joints, breasts and best ends for slower or quicker cooking, middle necks and necks for braising and stewing, chine and chumps for chops and fillets, and a final group covering trim, fat, offal and whole carcass supply. Every cut across the range is prepared to the customer’s own specification rather than sold as a single fixed pack.
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Chine and chumps covers the rear loin section of the lamb — the source of loin chops, pencil fillets and the chump, a small roasting joint between the loin and the leg. Nine formats are listed in this group, from the whole chine through to diced chump for quick-cook dishes. Loin chops and pencil fillets share the same origin cut but are prepared very differently, so the specification given at the point of ordering determines which format is produced.
Cuts in this group
ItemTypical useLamb ChineBone-in — chops, stewingLamb Chine XXXTrimmed chine grade — chops, roasting portionsLamb Chine FilletsBoned fillet — quick cookingLamb Chine Pencil FilletsThin pencil fillets — fast pan-frying, skewersLamb Chine ChopsIndividual chops — grillingLamb Chine — Cap OffCap removed — leaner chop portionsLamb ChumpsWhole chump — roasting joint, chump chopsLamb Chumps — BonelessBoned chump — steaks, medallionsLamb Chumps — DicedDiced chump — quick-cook curries, kebabs
Frequently asked questions
What is a chump?
The chump is the small joint between the loin and the leg. Lamb Chumps is the whole joint, with boneless and diced versions (Lamb Chumps — Boneless, Lamb Chumps — Diced) also listed.
What are pencil fillets?
Lamb Chine Pencil Fillets are thin, boned fillets taken from the chine — a fast-cooking format suited to pan-frying and skewers.
Related categories
Chine and chumps sits within the rest of the Lamb range alongside Best Ends, the other loin-area group.