Bones with many splinters and not cut cleanly
Too much fat for a leg
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Fresh Halal British Lamb Chump Chops - Premium, Dry Aged
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Fresh Halal British Lamb Chump Chops - Premium, Dry Aged
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Chump chops are cut from the chump end of the loin, a smaller, meatier steak than a rib chop, with a firm eye of muscle. This Certified Halal lamb comes as bone-in steaks in three sizes, fat-on or fat-off, ready for the grill or a hot pan.
Is a chump chop just a loin chop?
A chump chop shares the loin muscle with a loin chop, but sits nearer the leg while the loin chop sits further forward. This range is cut from the chump in 125-150g, 225-250g or 450-500g bone-in steaks.
Which chump chop should you pick?
Chump chops are cut to order by weight, trim and pack size:
- Steak weight: 125-150g, 225-250g or 450-500g bone-in chops
- Trim: Fat-On or Fat-Off
- Pack size: 500g, 1kg or 2kg
How many chops per person?
Go by steak weight: a 125-150g steak suits one person, a 450-500g steak serves two, and a 1kg pack of 225-250g steaks gives around four bone-in chops. Packs run 500g to 2kg.
How to cook chump chops
Pan-fry or grill chump chops over high heat for 3-4 minutes a side, resting fat-on cuts so the fat cap renders. Dice the meaty eye off the bone and brown it for a lamb biryani, stirred through the rice. Butcher's tip: rest steaks at room temperature first.
Two people need the 500g pack of 225-250g steaks, one chop each. Four people call for the 1kg pack, which works out to around four 225-250g bone-in chops, or two of the larger 450-500g steaks. The 2kg pack scales the same ratio for six to eight.
Get these chump chops into the fridge as soon as they arrive, or straight into the freezer if you won't use them within a few days. Allow around 12 hours to defrost fully from frozen before cooking.
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).
Pan-Fried Chump Chops: Sear 225-250g fat-on steaks for 3-4 minutes a side over high heat, then let them rest before you serve.
Grilled Chump Steaks: Grill 450-500g bone-in steaks until the fat cap crisps, basting with the pan juices as they go.
Lamb Biryani: Dice 125-150g fat-off steaks off the bone, brown them well, then stir through spiced rice for a lamb biryani.
Lamb biryani is where these chump chops shine, the meaty eye dices cleanly off the bone and browns well before it goes under the rice.
The bone-in steaks work just as well as grilled lamb chops with a spiced marinade, or a simple pan-fried chop alongside rice and salad.
What do you do with the pan juices from chump chops?
Once the chops are resting, tip off the excess fat but keep the browned juices in the pan, a splash of stock or water deglazes them into a quick sauce to spoon back over the steaks.
Can you use the pan juices for anything else?
Yes, strained juices from fat-on chump chops make a good base for gravy, or can be stirred through rice for extra flavour in a lamb biryani.
What goes wrong when you make a sauce from the pan juices?
Leaving the pan too hot when you deglaze burns the juices bitter; pull the pan off the heat briefly before adding liquid to the browned bits left by the fat cap.
How do you know the pan juices are ready to use?
They should look glossy and slightly reduced rather than watery, well-rendered fat-on steaks leave juices flecked with fat and browned bits from the pan.