Description
Cut across the short loin so every chop carries a nugget of fillet on one side of the bone and loin eye on the other. Cut 20mm as standard; ask for 30mm ‘thick cut’ in the order notes. Hot coals, 3–4 minutes a side, rest 5 minutes.
Lamb Loin Chops
R 229.00 per kg
The classic braai chop — T-bone shaped, cut through the loin.
Cut by hand, so the weight you receive lands within about 5% either side of what you order. You are charged for the weight we actually pack, and the difference is settled before dispatch.
