Non-stunned Halal
Mature grass-fed UK sheep
Temperature-controlled Woolcool packaging
Mutton back chops are a bone-in loin cut from the mutton carcase, cut across the bone into a compact chop with a deep, savoury flavour suited to slow cooking. This Certified Halal mutton is sold marinated only, in a choice of seasonings, and works well in a slow curry or on the grill.
Is a mutton back chop a loin chop or a shoulder chop?
Back chops come from the loin end of the mutton carcase, cut through the eye muscle and backbone rather than the shoulder, giving a leaner eye with less connective tissue than a shoulder chop.
These back chops are supplied in 500g to 4kg packs, from a small tray for two to a larger family curry batch.
What sizes and seasonings do the back chops come in?
These back chops are 100% mutton, sold marinated only, with no plain option, in a choice of seasoning:
- Steak & Chop
- Peri-Peri
- Tandoori
- Tikka
- Steak Dry Rub
Packs run 500g, 1kg, 2kg or 4kg, from a quick dinner to a bigger curry batch.
How is the halal sourcing handled?
Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free.
How should you store and defrost mutton back chops?
If the chops arrive frozen, allow around 12 hours to defrost in the fridge, then keep them chilled rather than at room temperature.
Cook fresh chops within a day or two of arrival, or freeze on the day they arrive.
Pack sizes run from 500g up to 4kg, with 1kg and 2kg in between. The 500g pack suits a small meal for two, while the 2kg or 4kg packs give enough bone-in chops for a family curry or a larger gathering.
If frozen, allow around 12 hours to defrost fully in the fridge before cooking. Once thawed, keep the chops refrigerated and cook within a day or two for the best result, or freeze them on the day they arrive if you are not using them straight away.
Mutton back chops suit a slow-cooked curry such as chop curry or bhuna gosht, where the bone adds depth to the sauce. The Tandoori and Tikka seasoned chops also work well finished on a hot grill, while the Peri-Peri and Steak & Chop options suit a simple pan-fried or barbecued chop.
Slow mutton curry: Brown the Tandoori or Tikka back chops, then simmer bone-in in a spiced curry base until the meat comes away from the bone easily.
Grilled chops: Cook the Peri-Peri or Steak & Chop chops over medium-hot coals or a griddle, turning once, until cooked through.
Oven braise: Braise the Steak Dry Rub chops low and slow in stock for a fork-tender finish.
How many back chops should I order for a curry?
For a slow-cooked curry that serves the family, choose the 2kg or 4kg pack so there is enough bone-in meat to simmer down and thicken the sauce. Tandoori and Tikka are classic curry seasonings, though any of the seasoning options will work.
Are back chops better on the grill or in a curry?
Back chops are bone-in and benefit from the slow, moist heat of a curry more than a quick grill, since mutton needs longer cooking to soften. If you do grill them, choose the Peri-Peri or Steak & Chop seasoning and cook them through fully.
What pack size suits a smaller grilled meal?
The 500g or 1kg pack is enough for two to three people if you are grilling rather than making a big curry batch.
Do the chops come plain if I want to season them myself for the grill?
No, every pack is marinated with no plain option, so the seasoning is already on whether you are grilling or slow-cooking.