Free-Range Lamb Best End Chops

Free-Range Lamb Best End Chops

Tender, Elegant and Made for the Fire

Free-Range Lamb Best End Chops are one of those cuts that remind you just how special good lamb can be. Cut from the rib end of the loin, they combine beautifully tender meat with enough natural fat to develop exceptional flavour during cooking.

Whether they're sizzling over hot coals or searing in a cast-iron pan, these chops need very little help. Good lamb, simple seasoning and proper heat will do most of the work.

What Makes Them Special

• Free-range lamb
• Naturally tender premium cut
• Excellent balance of lean meat and flavourful fat
• Beautifully suited to braaiing and pan-searing
• Rich, distinctive lamb flavour
• Ideal for entertaining or an exceptional family meal

How to Cook

Bring the chops towards room temperature before cooking and season simply with salt, pepper and herbs such as rosemary or thyme.

For the braai, cook over good hot coals until caramelised on the outside while remaining juicy inside. They're equally good in a heavy pan with butter, garlic and rosemary.

Allow them to rest briefly before serving.

Ray's Notebook

There are some cuts where complicated marinades can actually hide what you've paid for.

Best End Chops are one of them.

Salt. Pepper. Rosemary. Fire.

Then let the lamb speak for itself.