Lamb Forequater Chops

Forequarter chops come from a harder-working part of the lamb, which means more connective tissue running through the meat — and more flavour as a result. It’s a cut that rewards patience: rather than being at its best cooked hot and fast like a loin chop, forequarter chops really come into their own cooked low and slow, where that connective tissue has time to break down and turn tender.

How to cook it

It’s one of the best-value cuts in the whole shop for the flavour you get back. That makes it a smart choice if you’re trying to eat well without blowing the weekly budget. Braise it, stew it, or slow-cook it in a curry, and you’ll end up with meat that’s rich, deeply flavoured and properly tender — the kind of result you’d expect from a much more expensive cut, if you’re willing to give it the time it needs on the stove or in the oven.

Our Moroccan-spiced braised lamb chops recipe below is a great showcase for this cut — warming spices, a long simmer, and the chops finished with chickpeas and coriander for a dish that’s hearty enough for a cold Wagga Wagga evening and impressive enough to serve to guests. It’s also a forgiving dish to cook, since the long braise time means there’s very little risk of overcooking — if anything, a bit of extra time in the pot only improves it.

If you’re new to cooking with forequarter chops, don’t be put off by the fact they’re a tougher cut on paper — with the right technique, they’re one of the most rewarding things you can buy from us, and one of the best examples of how a butcher’s honest advice can help you get more flavour for your money than the more expensive cuts in the case.

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

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