0208 166 2688

Best End Lamb Chops/Cutlets

£17.55/Kg 6
1.5Kg / £26.33
Succulent, grass-fed, British lamb cutlets

These are the most expensive cuts of lamb.

And for good reason.

In a word... Delicious.

Tender, flavoursome and juicy they're the lamb equivalent of Rib-eye.

Best grilled or cooked on a griddle... then served pink.

  • What's Delivered?

    Delivered in a plain plastic catering bag.

    These are cut into chops on the morning of delivery and put loose into the bag.

    About 15 good size cutlets that are about double the size of supermarket ones.

  • What do you need to do?

    These have been cut straight from the lamb so you might want to trim some of them a bit before you cook or freeze them.

    Red meat, once it's in contact with the air, will lose a bit of it's colour. Because there's air in the bag the quicker you unpack and freeze it the redder it'l be.

  • How long will prep take?

    5 minutes

  • Refrigeration

    3-5 days

    With fridge set at 1-4 °C

    Hygiene

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Safety

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    3-4 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.