Lamb Chump Chops

Chump chops sit between the loin and the leg on the lamb, which gives you a thicker, meatier chop with a good-sized eye of meat for the price — genuinely one of the better value cuts in the case if you want something heartier than a loin chop without stepping all the way up to a full leg roast.

How to cook them

Because they’re thicker than loin chops, chump chops benefit from a slightly more careful approach to cooking. Start with a hot pan or grill, then give them a little extra time, or a brief rest under foil, to get the best result without drying out the outside before the middle catches up. They’re forgiving enough for a confident home cook but still reward a bit of attention, which is part of why they’re a favourite with people who take their barbecue seriously.

They’re a great option when you want a lamb dinner with a bit more substance on the plate — good alongside roast vegetables for a Sunday-style dinner, or simply grilled and served with a fresh salad on a weeknight when you don’t want anything too heavy. Our rosemary and garlic lamb chops with redcurrant glaze recipe below is a simple, classic way to dress them up, with the glaze adding a touch of sweetness that pairs beautifully with the richness of the lamb.

Because chump chops are a slightly less common cut than loin or leg, it’s worth asking us for tips if you haven’t cooked them before — we’re always happy to talk through timing and technique at the counter. If you’re after a lamb chop with a bit more meat to it, chump chops are well worth trying, and cut fresh in-store the way every cut in our case is.

They’re also a good size for portion control if you’re keeping an eye on how much you’re eating without wanting to compromise on flavour — one chump chop per person is usually plenty alongside a couple of hearty sides, making them an easy cut to plan a family meal around.

https://scqmeats.com.au/product-category/lamb/

[Australian Lamb – Recipes & Cooking Tips](https://www.australianlamb.com.au/)