Lamb Chine Cap Off
ChineLamb · Chine
Lamb Chine Cap Off
Saddle with the outer fat cap removed — leaner and faster.
Cut specification
| Animal | Lamb |
|---|---|
| Storage | Chilled |
| Cut | Loin |
| Bone | Bone-in |
| Preparation | Portioned |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Saddle with the outer fat cap removed — leaner and faster. We supply it within our Chine & Chumps range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include leaner plating, herb and crust work applied directly to the meat, and kitchens that would otherwise trim the cap themselves.
What it is
The chine with the covering fat and the muscle above it taken away. It cooks faster and carves cleaner than a capped saddle; it also loses the layer that would otherwise baste it, so the timing changes.
How it is prepared
Cap off, whole or split into loins, on the bone or boned and rolled.
Cut specification
| Attribute | Detail |
|---|---|
| Animal | Lamb |
| Storage | Chilled |
| Cut | Loin |
| Bone | Bone-in |
| Preparation | Portioned |
Typical trade use
Leaner plating, herb and crust work applied directly to the meat, and kitchens that would otherwise trim the cap themselves. Shorter cooking than a capped saddle. It dries if it is left waiting.
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 XXX. 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 Cap Off supplied?
Cap off, whole or split into loins, on the bone or boned and rolled. Confirm the exact specification when you place your order.
What do trade buyers use Lamb Chine Cap Off for?
Leaner plating, herb and crust work applied directly to the meat, and kitchens that would otherwise trim the cap themselves.
How does Lamb Chine Cap Off 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.
