Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
Halal marinated lamb back chops are bone-in, cross-cut slices from the loin, marinated in-house before packing. Certified Halal, each chop keeps its small T-shaped bone and eye-of-loin muscle for a quick-cooking chop. Packs run from 500g up to 4 KG, ready for the grill, oven or barbecue.
How A Back Chop Is Cut
Each chop is sliced straight across the loin, so the bone stays in and the eye muscle keeps its fat cap, basting the meat as it cooks. The marinade goes in before packing, so it's ready to cook straight from the pack.
Loin Chop Or Shoulder Chop?
This chop comes from the loin end of the lamb, not the shoulder — the leaner section toward the rack's rear. That's what separates it from a shoulder chop, which wants slower cooking. These loin-cut chops arrive bone-in and pre-marinated, suited to a fast method like the grill or oven.
Choosing Your Pack And Marinade
You can order these back chops at 500g, 1 KG, 2 KG or 4 KG, from a small tray up to a larger family batch. Marinades come as Steak & Chop, Peri-Peri, Tandoori, Tika or Steak Dry Rub, all worked in before packing.
Halal Sourcing
Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free.
Choose the 500g or 1 KG pack for a small household meal of bone-in chops, and the 2 KG or 4 KG pack for a bigger family gathering or a batch cook.
Hosting a chop biryani or curry night? The 2 KG pack gives enough chops to serve a full table without running short.
Keep the chops refrigerated and cook them within a couple of days of the pack date, or freeze them the day they arrive.
Frozen, these marinated back chops keep for up to 3 months — thaw fully in the fridge 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. Figures are for the meat before marinating or seasoning; the marinade is not included. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).
Sear these back chops first, then layer them through a lamb chop biryani for the rice to soak up their flavour.
They also work well in a chop masala or karahi-style curry, where the Tandoori or Tika marinade carries into the sauce.
For something simpler, grill the Steak & Chop or Peri-Peri chops and serve with flatbread and a chopped salad.
Grill: Cook the marinated chops over high heat for 3-4 minutes a side, then let them rest two minutes before serving.
Oven roast: Roast at 200°C for about 20 minutes, turning once, until the fat cap browns.
Barbecue: Sear over direct heat, then finish over indirect heat, basting with the marinade juices as the fat renders.
Can I grill these lamb back chops from frozen?
No — thaw them fully in the fridge first, so the marinade cooks evenly and the bone-in chop heats all the way through.
What's the best method for a quick weeknight meal?
Grilling or pan-searing suits these bone-in chops best, giving a fast sear on both sides of the eye muscle.
How do I know the chops are cooked through?
Cook until the meat near the bone is no longer pink and the juices run clear, whichever of the grill, oven or barbecue method you use.
Does the oven or barbecue change the marinade flavour?
Both work well — the barbecue gives the marinade a charred edge, while the oven keeps more of the chop's own moisture for a gentler finish.