Lean and tasty, these lamb short loins are great cooked whole and have an exquisite and delicate flavour. Lamb short loin bone in,also known as the lamb "T-bone", this chop is portioned from the short loin that sits towards the back of the lamb,between the leg and the rack. With their tenderness,loin chops are ideal for barbecuing and best suited to high heat cooking methods.
Best way to cook
Barbecue: Steaks( min. 21 mm thick) cooked on a hot surface/grill to appropriate doneness.
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
Casserole: Meat cubes (Approx. 20 mm)covered in liquid and simmered on a low heat.