Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
French-trimmed lamb cutlets are individual rib chops from Baby Lamb, each one cut to 75-95g with the bone frenched back for a neat handle. Certified Halal, they come Fat-On or Fat-Off in 500g, 1kg or 2kg packs — good for a quick grill, a hot pan-sear, or a curry such as rogan josh.
What You're Buying
Each piece is a single French-trimmed rib chop, the bone cleaned back to a neat handle, with the eye of loin left intact. It comes from 100% Baby Lamb Meat, sold Fat-On for extra richness on the grill, or Fat-Off for a leaner sear. Every cutlet in the pack runs 75-95g, so a dozen chops cook evenly side by side.
Thawing And Storage
Frozen cutlets take about 12 hours in the fridge to thaw fully before cooking. Any pack you're not using within a day or two is best frozen on the day it arrives. Once thawed, keep the cutlets refrigerated and cook them promptly rather than refreezing raw meat.
Is A Lamb Cutlet Just A Small Lamb Chop?
Both terms describe the same rib bone, but this French-trimmed cut is sold as an individual cutlet — a single 75-95g rib chop with the bone frenched clean, not a whole rack. It's a different piece from a shoulder or loin chop, which come thicker and from elsewhere on the animal. Order by pack rather than piece: 500g, 1kg or 2kg covers a quick midweek grill through to a full curry batch.
Each cutlet weighs 75-95g, which puts around 5-6 cutlets in a 500g pack, 10-13 in a 1kg pack and 21-26 in a 2kg pack. Order the 500g pack for two people, the 1kg pack for a family of four, and the 2kg pack for a barbecue crowd.
Frozen cutlets take about 12 hours to thaw fully in the fridge before cooking. Once thawed, keep them refrigerated and cook within a day or two rather than refreezing raw meat. If you're not using the pack straight away, freeze it on the day it arrives.
Typical values per 100 g (raw):
| Energy | 267 kcal |
|---|---|
| Protein | 16.88 g |
| Fat | 21.59 g |
Basis: a composite of trimmed lamb retail cuts, lean and fat together. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).
These bone-in cutlets suit a hot British grill or barbecue, kept simple with just salt and pepper.
They also work well in a lamb chop rogan josh, browned first and then simmered in the curry sauce until the meat pulls easily from the bone.
For a Middle Eastern approach, marinate them in garlic, cumin and lemon before grilling as a mixed grill centrepiece.
Griddled cutlets: Sear the Fat-On cutlets hard for 2-3 minutes a side over high heat until the fat cap crisps, then rest before plating.
Herb-crusted cutlets: Coat Fat-Off cutlets in crushed garlic, rosemary and black pepper, then pan-fry in a hot skillet for a fast weeknight chop.
Rogan josh chops: Brown the cutlets first, then finish them in a tomato-and-yoghurt curry base for a bone-in take on rogan josh.
What size are these lamb cutlets?
Each cutlet is a single French-trimmed rib chop weighing 75-95g — this isn't a diced product or sold across multiple sizes, just the one cutlet cut.
Are cutlets this size better for a grill or for a curry?
At 75-95g each with the bone left in, they're built for a hot grill or pan-sear; for a curry like rogan josh, brown them whole first and simmer bone-in instead of treating them as a diced curry cut.
What goes wrong if you curry them like a diced cut?
With the bone and fat cap still on, cutlets need a harder sear and a longer, gentler simmer than diced meat, or the outside overcooks before the bone flavours the sauce.
How do you know Fat-On cutlets are cooked right?
The fat cap should render golden and the centre should reach the pink you prefer; Fat-Off cutlets cook faster since there's no fat layer left to render down.