Lamb chops are the fast lamb cut. They are not a shank and they are not a leg. A hot pan, the fat rendered first, and a short rest is the whole job. Lamb Chops 900g-1.1kg (Frozen) is a family pack, 900g–1.1kg frozen. Minted Lamb Chops 1kg (Frozen) is the same idea with mint already on. Both live in lamb chops and frozen lamb.
Pan and grill
Defrost in the fridge overnight. Pat dry. Stand the chops fat-edge down in a medium-hot pan for 2 minutes so the fat renders and the edge browns; that fat is what you then cook the faces in. 2 to 3 minutes a side for a loin chop to medium-pink, rest 4 minutes. Probe 58–60°C if you want numbers; lamb chops past 65°C dry out the same way as overcooked sirloin. Grill: high, fat towards the heat first if you can, then 3 minutes a side. Minted chops need a slightly calmer heat so the mint does not blacken — medium, not smoking.
BBQ and air fryer
BBQ chops over direct heat, 3 minutes a side, after a minute on the fat edge. Air fryer: 200°C for 10 to 12 minutes, turning once. Brush a little oil on minted chops so the herbs do not look dusty. A 1kg pack is four to five people depending on chop size; they shrink as the fat renders, so do not plate them like tiny beef steaks and wonder where dinner went. Serve two or three per adult with potatoes or a grain, not one lonely chop.
Barnsley, chumps and what to buy
A Barnsley is a double chop across the loin, 450–600g for the pair we sell, and it wants a couple of minutes more. Chumps are a boneless rumpy lamb steak and they sit in their own collection. For a week-night grill, the frozen 1kg chops are the workhorse. Shop minted lamb chops if you want the herb done, and lamb if you are adding a shoulder or shanks for a second meal. Do not stew chops; that is a waste of a pan cut.
Frozen chops must be fully defrosted or the outside will catch while the bone-side meat is still cold. Overnight in the fridge is the rule; a cold-water bag is the rush method, never the microwave. Mint sauce or a squeeze of lemon is enough. A 1kg pack plus potatoes is a family grill, not a nibble.
Fat edge, hot pan, pink centre, rest. That is a lamb chop, and it is why they exist next to the slow cuts rather than instead of them.