Lamb Chops, Grass-fed Frenched (Chilled)

Weight: 1200

From animals raised and pastured on Australian land, this elegantly ‘French-trimmed’ lamb chops are tender, flavourful and easy to cook: the perfect centrepiece for a special meal.

Being frenched and caped off means that the rib bones have been cleaned of fat and are exposed, but there is just enough fat left on the meat to protect it during roasting and add great flavour. 

How to eat?

Take out your meat at least 1 hour in advance, sear each side of the meat in a casserole dish without piercing it. Once the meat is coloured, bake at 200°C for 20 minutes (reminder: lamb meat is best cooked rare). Salt your meat only halfway through cooking. Always remember to rest the meat for a few minutes before serving so that it becomes soft. 

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