Lamb Sticky BBQ Chops

£17.20 – £39.98

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Our sticky BBQ lamb chops are specially prepared and trimmed of excess fat, meaning that they will cook evenly on the barbecue and the fat will render. Careful cooking will mean that you can get crispy fat and pink meat, which is the perfect way to serve these lip-smacking treats.

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Ingredients

INGREDIENTS

Sugar, Spices (Chilli, Ginger, Cumin), Salt, Modified Maize Starches, Tomato Powder, Onion Powder, Garlic Powder, Yeast Extract (contains salt), Thickening Agent (Guar Gum), Paprika Extract, Herb (Parsley), Spice Extract (Chilli)

Cooking Instructions

INGREDIENTS
2 lamb chops
1 knob of butter
1 sprig of rosemary
1 garlic clove, bashed, in skin
salt & freshly ground black pepper

1. Place a large frying pan over a medium heat. Season the chops on both sides with salt and pepper and once the pan is hot, stand the chops upright in the pan with the thin fatty edge touching the pan

2. Render down the fat for a few minutes until golden and crisp. If not much fat has rendered out and the pan is still quite dry, add a small dash of oil

3. Knock the chops onto their sides and cook for 2 minutes

4. Flip the chops over and cook for 1 minute before adding a knob of butter with the rosemary and garlic. Baste in the rosemary and garlic-infused butter for 1 minute, then remove the chops from the pan onto a plate and pour over the butter and juices

5. Cover with foil and rest for a couple of minutes before serving

Storage Instructions

Shelf Life: 12 days from date of delivery

The lamb chops are also suitable for home freezing. Make sure that you defrost the meat slowly and thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.

Packaging

2 pieces

More Details

Lamb Chops are the most popular joint of lamb for a good reason. They come from the loin, which is the most tender part, making the chops lean and full of flavour. By cooking on the bone, you enhance the taste and ensure that the meat stays moist and tender. When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. We work with traditional expert butchers to make sure that every cut is of the highest standard, helping with flavour, ease-of-cooking, and presentation.
The Black Farmer is working with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to roam the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.
We use delicious, natural marinades with spices such as cumin and ginger, which adds a slight heat and depth of flavour. Vacuum packing the meat keeps it fresh for longer and means the meat absorbs the spices and retains its moisture.

Delivery & Collection

Delivery

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