Lamb Sirloin Chops are lamb chops cut from the Lamb Leg Sirloin Half.
They have a cross-section of a round bone in them.
Chops tend to be cut from the top of the Lamb Leg Sirloin Half, and steaks from the bottom.
The is lean, meaty leg muscle that can go tough if overcooked; otherwise it will be tender. It has good flavour.
Often cut about 1 1/4 inches (3 cm) thick.
Some, depending on where they were cut from, may have small portions of top sirloin and even tenderloin in them.
There will be some fat on the outside. The fell is removed by the butchers.
Cooking Tips
For frying, broiling (aka grilling in the UK), grilling (aka BBQ outside the US) or roasting. You may wish to brush it with oil first, to compensate for its leanness.
Cook 6 oz / 175g steaks on medium-high heat for 4 to 6 minutes turning once half way through.
Language Notes
Also called “Lamb Sirloin Steaks” or “Lamb Leg Steaks”.