Loddon Valley Lamb Loin Chops 1kg
The free-range loin chop is what Chefs call the prized section of the lamb or the T-bone. The flavour and tenderness from farming the traditional way make all the difference. When beautifully cooked, the grass-fed meat flavour sings all on its own!
Inspiration: Have the chops at room temperature (1 hr out of the fridge), pat dry and season the meat on both sides. Preheat your pan so it's nice and hot. Use only a touch of olive oil on the meat, and then sit all the chops in your hot pan fat side down, and allow to caramelize into a golden colour for a couple of minutes. Then sear on each side for 3-4 mins. Take out of the pan and rest before you serve. Delish.
Provenance:
Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
Original: $51.20
-65%$51.20
$17.92Loddon Valley Lamb Loin Chops 1kg
The free-range loin chop is what Chefs call the prized section of the lamb or the T-bone. The flavour and tenderness from farming the traditional way make all the difference. When beautifully cooked, the grass-fed meat flavour sings all on its own!
Inspiration: Have the chops at room temperature (1 hr out of the fridge), pat dry and season the meat on both sides. Preheat your pan so it's nice and hot. Use only a touch of olive oil on the meat, and then sit all the chops in your hot pan fat side down, and allow to caramelize into a golden colour for a couple of minutes. Then sear on each side for 3-4 mins. Take out of the pan and rest before you serve. Delish.
Provenance:
Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
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Description
The free-range loin chop is what Chefs call the prized section of the lamb or the T-bone. The flavour and tenderness from farming the traditional way make all the difference. When beautifully cooked, the grass-fed meat flavour sings all on its own!
Inspiration: Have the chops at room temperature (1 hr out of the fridge), pat dry and season the meat on both sides. Preheat your pan so it's nice and hot. Use only a touch of olive oil on the meat, and then sit all the chops in your hot pan fat side down, and allow to caramelize into a golden colour for a couple of minutes. Then sear on each side for 3-4 mins. Take out of the pan and rest before you serve. Delish.
Provenance:
Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
