Cull Yaw Mutton Loin Chops
A perennial favourite, perfect for a quick midweek supper. Read more
Our Cull Yaw Mutton Loin Chops have lived 100% grass-fed and are just perfect for a quick midweek meal. Simply pan-fry them in minutes or pop them on a barbecue for that incredible smokey taste.
This traditional cut provides you with the best of everything, with robust bone providing both structure and incredible flavour. These mutton loin chops come with a delicious layer of wonderfully buttery fat that bastes the tender meat as it cooks.
Our Cull Yaw mutton sheep are reared for at least 7 years, resulting in a rich and deep flavour. However, it is not until they head for the rich herbal leys and ancient woodland of Devon and Cornwall that they produce that brilliant layer of fat they are famous for.
Cull Yaw is a term commonly used in Cornwall to refer to a cull ewe, which is a sheep that is no longer suitable for breeding. These sheep have lived a longer life than the majority of mutton on the market, giving them even more flavour.
2-3 chops per pack approximately 450g.
100% Grass Fed Cull Yaw Mutton
Our cooking instructions are just a guide. Your cut of meat may vary slightly in thickness, it may be warmer or cooler when it hits the pan and your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Preheat the oven to 220°C/Gas Mark 7.
Place an ovenproof dish into the oven to heat up.
Take a handful of garlic cloves and squash them under your knife.
To a cast iron pan, add a little rapeseed oil or animal fat, such as lard or dripping. Heat the fat and add the garlic cloves skins and all. Toss the garlic in the fat for a minute or so to release the flavour.
Season the lamb chops with a good pinch of pure natural sea salt and then add the lamb chops to the pan, browning them lightly on both sides.
Transfer the lamb chops to the preheated dish. Remove the garlic cloves from the frying pan too, and scatter them over the chops. In the roasting dish, tuck a few sprigs of rosemary and sage so they nestle in closely to the chops.
Roast the chops in the oven for around 15 minutes, until the meat is cooked to your liking and the fat has crisped nicely.
Serve with some seasonal vegetables.
All Pipers Farm meat is delivered blast frozen in individually wrapped portions ready for you to pop straight into your freezer.
If any of your meat has thawed slightly during transit, it is completely safe to pop back into the freezer.
You can quickly defrost lamb chops by dropping them, in their individual plastic wrapping, straight into a bowl of cool water. They will thaw in around 10-15 minutes and then will be ready to cook. Sustainable supper in a flash!
Once fully defrosed, remove the lamb chops from their plastic wrapper and store on a plate, keeping the chops nice and dry. The lamb chops will keep in the fridge stored this way for 4-5 days.
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95
Roast Mutton Chops with Celeriac & Plums, by Gill Meller
This recipe celebrates the earthy richness of celeriac and the sweet and tartness of plums, all nestled alongside succulent mutton chops. It's a symphony of flavours that will make your tastebuds dance. Simply delightful.
Two Fields Olive Oil 1x
Made using a small scale, regenerative approach, in harmony with nature.£16.50