Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
Halal Marinated Lamb Front Chops are bone-in chops cut from the front of the lamb, marinated in-house and Certified Halal. They come in Steak & Chop, Peri-Peri, Tandoori, Tikka and Steak Dry Rub flavours, packed from 500g up to 4kg, and suit grilling, pan-frying or slow braising into a curry such as rogan josh.
What marinade and pack options are available?
Every batch is marinated in-house rather than sold plain, in Steak & Chop, Peri-Peri, Tandoori, Tikka and Steak Dry Rub flavours. Chops are packed from 500g up to 4kg, with 500g, 1kg, 2kg and 4kg packs available across those flavour and pack combinations.
Are front chops the same as loin chops?
No — front chops are cut from the shoulder end of the lamb, while loin chops sit further back nearer the rack and are leaner. Front chops carry more connective tissue and fat cover, which suits marinating and holds moisture through grilling or a braise. These chops arrive already marinated, so the flavour is worked into the meat before it reaches the pan.
How is this lamb sourced and slaughtered?
Every animal is hand-slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. These standards apply across the flock, with no antibiotics or growth hormones used at any stage of rearing.
How should these chops be stored?
Keep the chops refrigerated until you're ready to cook, and freeze them on the day they arrive if not using them fresh. Thaw fully in the fridge before cooking, since a marinade can retain extra moisture that needs draining away. Cook the chops all the way through before serving.
The 500g pack suits a smaller meal, while the 1kg, 2kg or 4kg packs scale up for a family dinner or batch cooking. As bone-in chops, plan on two or three pieces per person for a main course.
Keep the chops refrigerated and use or freeze them on the day they arrive. Once frozen, thaw fully in the fridge before cooking rather than at room temperature. Cook the chops thoroughly before serving, as with any marinated bone-in lamb.
Front chops work well in rogan josh and other slow-cooked lamb curries, as well as grilled chop plates served with rice or naan. The Tandoori and Tikka marinades suit a quick barbecue-style dinner, while Peri-Peri makes a spicier grilled option.
Grilled Front Chops
Cook the marinated chops over a hot grill or griddle for a few minutes each side until charred and cooked through.
Pan-Seared with Rice
Sear the chops in a hot pan until browned, then rest briefly before serving with rice or flatbread.
Braised into Rogan Josh
Brown the chops first, then simmer them slowly in a spiced tomato sauce for a rogan josh-style curry.
How do I stop marinated lamb front chops drying out?
Cook them over high heat for a short time rather than low and slow, and avoid pressing down on the chops while they sear. The in-house marinade helps hold moisture on the surface, so baste with any extra marinade if pan-frying.
Does cooking on the bone help keep the chops moist?
Yes — bone-in chops like these hold their shape and moisture better near the bone than a boneless cut, so the meat close to the bone tends to stay moist if you don't overcook the rest of the chop.
How do I know when the chops are done without drying them out?
Check that the thickest part is cooked through and no longer pink at the bone, then rest the chops for a couple of minutes off the heat before serving.
Can I stop the marinade from burning before the chops are cooked through?
Cook over medium-high rather than fierce heat so the marinade caramelises without catching before the inside is done, moving the chops to a cooler part of the grill if they colour too fast.