Lamb Loin Chops

About Our Lamb Loin Chops

A lamb loin chop is essentially a miniature T-bone: a piece of loin on one side of the bone and a nugget of fillet on the other. They are the most tender chops on the animal, they cook in minutes, and they look like something a restaurant charged you a great deal for.

The balance in a loin chop is lean meat against a rim of fat, and the fat is where the flavour lives. Render it properly - stand the chops on their fat edge in the pan first, or position them fat-edge down over the coals - and it will crisp and baste the meat. Trim it off and you have thrown the best part away.

Cook them hot and fast to medium-rare or medium. They are small, so they go from perfect to overdone quickly; three minutes a side on a 3cm chop is usually right. Two or three per person. If you want the same eating quality in a bigger format, our lamb leg is the one, and for charcoal cooking see our goat and lamb ribs.

How to Cook Lamb Loin Chops

• Stand them on the fat edge in the pan for 2 minutes first to render and crisp.
• 3 minutes a side on a 3cm chop gives medium-rare. They cook fast.
• Do not trim the fat - it is where the flavour is and it protects the meat.
• Garlic, rosemary and butter basted over the last minute is the classic finish.
• Rest 3-4 minutes. Serve 2-3 chops per person.

Buying lamb loin chops in Nairobi

We cut lamb loin chops at Stall 55, ground floor, City Market, Muindi Mbingu Street, in the Nairobi CBD - the same stall Kamundia Butchery has traded from since 1959. Walk in any day - Monday to Saturday 6:30am - 7:00pm, Sunday 9:00am - 5:00pm - and buy it over the counter, or order here and we will deliver it chilled. Orders placed before 4:00pm go out the same day across the CBD, Westlands, Kilimani, Karen and everywhere else we serve.

Buying in quantity? We supply restaurants, hotels, schools and canteens across Nairobi with standing orders and whole-carcass pricing - see wholesale and bulk supply, or call 0707 700511 to talk it through.