Lamb Loin Chops

Lamb Loin Chops – Tender, Flavour-Packed & Perfect for Quick Cooking

Northfield Farm’s Lamb Loin Chops are cut from the saddle of our free-range, grass-fed lamb—a beautifully tender and juicy cut that’s often compared to the sirloin of beef. Each chop is a perfectly portioned little parcel of rich lamb flavour, with a sweet, creamy layer of fat that crisps up beautifully when cooked fast and hot.

We hang our lamb carcasses for 7-10 days to intensify the natural flavour and improve tenderness. The result is a chop that delivers consistently juicy, succulent meat-ideal for midweek meals or relaxed weekend grilling.

Cooking Instructions for Lamb Loin Chops

These chops are best cooked quickly at high heat for maximum flavour and tenderness.

Pan-Frying or Grilling:

• Remove from the fridge 30-60 minutes before cooking.
• Pat dry and season generously with salt, pepper, and a drizzle of olive oil.
• Preheat your grill or pan to high.
• Cook for 3-4 minutes per side for medium-rare, depending on thickness.
• Let rest for 5 minutes before serving.

Oven-Roasting (optional sear first):

• Preheat oven to 200°C (fan 180°C).
• Sear chops in a hot oven-safe pan for 2-3 minutes per side.
• Transfer the pan to the oven and roast for a further 6-8 minutes for medium.
• Rest before serving.

Top Tip: Rub with rosemary, garlic, lemon zest, or harissa paste before cooking for a flavour boost.

What Makes Our Chops Special?

• Pasture-reared, free-range lamb from our own farm & local farmers in Rutland.
• Dry-aged for flavour – Lamb for 7-10 days.

Explore More from Our Lamb Range

• Try our Barnsley Chops for a double-loin alternative that’s perfect for grilling.
• Hosting a roast? Explore our French-Trimmed Rack of Lamb or Boneless Rolled Shoulder.
• For curries or casseroles, try our Diced Lamb or Lamb Neck Fillet.

Order Online or Click & Collect

Our Lamb Loin Chops are available for nationwide delivery or click & collect from our Rutland Farm Shop or Borough Market stall. Order now and taste the difference that traditional, grass-fed, dry-aged lamb can make.