Pasture Raised Lamb BBQ Chops
The commodore of lamb cuts. A classic that works well with most cooking methods; needs hardly any fussing and always turns out good.
For recipe ideas, check out the Description below :)
This cut is mostly taken from the shoulder (or forequarter) of the lamb, or the leg. Either cut work perfectly for bbq (obvs :) ) but equally fantastically for slow-cooking, stews, casseroles and braises. Marinated or plain; these will give you the hit of lamb you've been craving...
- Chargrilled with a quick ratatouille and basil.
- Cuban-Spiced with roasted sweet potato and black bean salad
- Griddled with roasted tomatoes and a white bean salad
- Slow cooked with Pappardelle and Mediterranean pasta sauce
All Vincentia Butchery meat is free range, grass fed, pasture raised. We source locally, from the Shoalhaven, from farmers who ethically and sustainably raise their animals.You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto