Lamb Chop

Name: Lamb chop — a small, individual cut of lamb, cut across the rib, loin or shoulder, with a bone and a tender, flavourful, fine-grained meat and a rim of fat. Rib chops, loin chops and shoulder chops differ in tenderness and price.

Description

Lamb chops have been enjoyed since antiquity, and are served in many cuisines, from the English mixed grill, to Greek grilled chops with lemon and oregano, Indian tandoori lamb chops and Middle Eastern spiced chops. Rib chops (often called cutlets, or French-trimmed as lollipops) are the most tender and expensive, loin chops resemble a mini T-bone steak, and shoulder chops are cheaper and fattier, and need more cooking.

Lamb has a distinctive flavour, which comes from branched-chain fatty acids in the fat, and is stronger in older animals and grass-fed meat. Chops are quick to cook, and are best grilled, pan-fried or broiled.

Main nutrition value

Lamb is a rich source of high-quality protein, highly absorbable iron, zinc, vitamin B12, selenium and niacin, and contains more fat than chicken, mostly in a layer around the cut.

How best to be consumed

Lamb chops are cooked quickly over high heat.

1. Season with salt, pepper, garlic and herbs such as rosemary, thyme and oregano, or marinate in lemon and olive oil.
2. Grill or pan-fry for 3 to 5 minutes per side, to medium (63°C), and rest for 3 to 5 minutes.
3. Render the fat strip by standing the chop on its fat edge for a minute.
4. Serve with mint sauce, tzatziki, roast potatoes or a simple salad.
5. Choose shoulder chops for slower braising.

Overconsumption could cause…

Lamb chops are healthy in moderation.

1. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat. Trim the fat edge if you want a lighter dish.
3. Harmful compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) formed when meat is charred or cooked at very high heat over flames, so avoid burning it, marinate first, and cook gently.
4. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
5. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsLamb and GoatMammals (red meat)High proteinHigh saturated fatLow sodiumRich in vitamin B12Fresh

Related foodsLamb ShoulderLamb Mince / Ground LambLamb LegLamb ShankLamb RackGoat Curry Cuts

Wikipedia — Lamb and mutton, used for origin, naming and history: https://en.wikipedia.org/wiki/Lamb_and_mutton