The Lamb loin chop is an exceptionally tender cut, lined with a flavoursome cap of fat.
This South African lamb is free ranging and free of hormones and antibiotics.
Apply a light amount of oil and season generously with salt, pepper, dry rub or marinade of choice.
A squeeze of lemon once removed from the BBQ will elevate the flavours and cut through the fat.
Refrigerate or freeze on receipt. Once placed in the fridge, use within 3-4 days if unopened. Alternatively, freeze and consume before the best before date.
If frozen, allow to defrost in the fridge. Take out the fridge and vacuum bag 30 mins prior to cooking to allow the meat to reach room temperature and to release any excess blood.
Dab the meat with a paper towel to remove any surface blood. Season and cook on a medium heat!