Non-stunned Halal
Mature grass-fed UK sheep
Temperature-controlled Woolcool packaging
Halal mutton chump chops are bone-in steaks from the rump end of the loin, in 125-150g, 225-250g and 450-500g sizes, Fat-On or Fat-Off. Made from 100% Mutton Meat and Certified Halal, this cut suits a slow-cooked curry or a hot grill.
How does a chump chop differ from a loin chop?
Cut from the rump end of the loin, the chump carries denser muscle that holds its shape through a long, slow cook better than a classic mid-loin chop.
This mutton chump comes in three steak sizes — 125-150g, 225-250g and 450-500g — Fat-On or Fat-Off, not the one uniform shape of a loin chop.
What sizes and packs does this cut come in?
Choose 125-150g, 225-250g or 450-500g steaks, Fat-On or Fat-Off, in 500g, 1kg or 2kg packs — from 500g up to 2kg.
How are these animals sourced?
Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free.
Chump chop questions answered
Do these arrive trimmed, or is that down to you?
Order Fat-On to trim it yourself before rendering or slow stewing, or pick Fat-Off for a steak ready to go straight into the curry pot.
Which size works best for a slow mutton curry?
The 450-500g steaks carry enough bone and surface area for a long simmer, while the smaller 125-150g steaks cook quicker under the grill.
A 500g pack gives you around two 225-250g steaks, or three to four of the smaller 125-150g steaks. For a bigger family curry, step up to the 1kg or 2kg pack of 450-500g steaks.
Keep chump chops refrigerated and use them within a few days, or freeze what you don't need straight away. Defrost fully in the fridge before cooking, and once thawed, use it promptly rather than refreezing.
Typical values per 100 g (raw):
| Energy | 716 kJ / 171 kcal (converted at 4.184 kJ per kcal) |
|---|---|
| Protein | 20 g |
| Fat | 10.2 g |
Basis: untrimmed mutton shoulder, diced or in strips - "Mutton, boneless dice or strips, shoulder, untrimmed, raw" (recipe-calculated from analysed components, not directly analysed). Reference: Australian Food Composition Database, Release 3.0, Food Standards Australia New Zealand (FSANZ), Public Food Key F005983. Based on Australian data.
Chump chops are built for a slow mutton curry, where the bone and fat give the sauce body as it simmers for hours. They also work well in a South Asian-style bone-in mutton curry with potatoes, or a Middle Eastern-style braised chop stew finished with warming whole spices.
- Slow mutton curry: brown 450-500g steaks, then braise low with onions and whole spices until the meat pulls off the bone.
- Grilled chump chops: season 125-150g Fat-Off steaks and grill hot and fast for a quick dinner.
- Pot-roast chump: brown 225-250g Fat-On steaks, then finish covered with stock and root vegetables.
Does it arrive trimmed, or is that down to you?
Chump chops are supplied Fat-On or Fat-Off, so the trimming decision gets made when you order, not left for the kitchen.
Why pick Fat-On over Fat-Off?
Fat-On steaks render down during a slow braise or curry, basting the meat as they cook — trim any excess once it's on the plate if you prefer it leaner.
What happens if you trim a Fat-Off cut further?
Fat-Off chump chops already carry just enough fat to protect the muscle in the pan, so stripping more away can leave the steak dry under a hot grill.
How do you know you've picked the right size?
Match the steak to the method: 125-150g for a quick grill, 225-250g for a pot-roast, and 450-500g steaks for a long, slow mutton curry.