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Onlinemeatshop
Fresh Halal British Mutton Front Chops - Dry Aged, Red Tractor Approved
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- £10.79
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Fresh Halal British Mutton Front Chops - Dry Aged, Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Halal Mutton Front Chops are bone-in ribs from the shoulder-side, front section of the mutton carcase — sold whole as a 7-rib rack, or portioned to single ribs and diced pieces. Certified Halal, suited to slow curries, braises and the chargrill.
What Sets Front Chops Apart From Loin Chops?
Front chops sit ahead of the loin, cut from the shoulder end of the carcase, so they carry more connective tissue than a loin chop. Buy them whole as a 7-rib rack, or broken down to single-rib portions (115-135g).
What's in Each Chop?
Each one comes off the 7-rib front rack, with the rib bone running through meat that carries more connective tissue than the leaner loin. Go Fat-On for a thicker cap that bastes as it cooks, or Fat-Off for a chop that trims down and browns faster.
Cuts and Pack Sizes on Offer
Order front chops whole as a 7-rib rack, or portioned to 3-rib (370-385g), 2-rib (225-255g) or single-rib (115-135g) — or diced mid (20-30g) or small (10-15g) for curries.
- Preparation: Fat-On or Fat-Off
- Packs: 500g, 1kg or 2kg
Storing Front Chops
Keep the pack frozen until you need it, then thaw in the fridge — allow around 12 hours before cooking. Use within a day or two, and don't refreeze chops once they've fully defrosted.
Pick the pack to match the pot: 500g suits a light curry, 1kg makes a full family pot, and 2kg covers batch-cooking or a bigger gathering. For grilling by the piece, go single-rib (115-135g) or 2-rib (225-255g).
Keep Front Chops frozen until you're ready to cook, then thaw in the fridge — around 12 hours does it. Cook within a day or two of thawing, and don't refreeze any chops that have already fully defrosted.
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.
Slow mutton curry: brown 2-rib or 3-rib portions bone-in, then let them simmer low and slow with onions and spice until the meat falls off the bone.
Chargrilled single ribs: marinate single-rib portions (115-135g), then grill hot and fast, turning once as the fat renders and the edges catch colour.
Diced mutton stew: the 20-30g dice make a quicker braise, while the 10-15g dice break down into a finer, curry-style base.
Front chops are built for a slow mutton curry — bone-in, simmered low until the meat pulls away, the base for a karahi-style or bhuna pot. Single-rib and 2-rib portions work well in a nihari-style slow-cooked dish, while the diced sizes suit a quick keema-style curry or a Middle Eastern mutton stew.
Why do mutton chops stick to the grill?
Bone-in chops stick when the surface hasn't had a chance to sear before you try to move it, or when there isn't enough fat rendering yet to release the meat from the bars.
How do you stop front chops sticking while grilling?
Get the grill properly hot before the chop goes on, then leave it be until it releases on its own — usually once the underside has coloured and the fat's started to render.
Does Fat-On or Fat-Off grill better without sticking?
Fat-On chops tend to release more easily, since the rendering fat lubricates the bars; Fat-Off chops need a bit more attention and a light oiling of the grill.
How do you know a chop is ready to turn?
It should lift away from the bars with only light resistance rather than tearing — if it's still stuck fast, give it another minute before checking again.