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Our lamb tomahawk chops are succulent rib meat with the bone left in, giving the meat an extra depth of flavour. Perfect for enjoying alongside a fresh pea shoot salad in this simple, 20 minute meal.


  1. Remember to remove your chops out of the packaging, pat dry and bring to room temperature
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  3. Season the chops just prior to cooking
  4. No need to oil the chops or the cooking utensil here
  5. Cook over high heat turning the chops only once after a rich, golden crust has formed
  6. Cook 4 to 5 minutes each side for medium rare, a little less if the chops are thin
  7. Finish by adding a large knob of butter when frying or on the griddle
  8. Leave to rest in a warm place for a few minutes

To Serve

  1. Poach the potatoes with 40 ml of the olive oil, garlic, thyme, sea salt & water to just cover and cook very gently until tender
  2. Toss the pea shoots with a little olive oil, a few capers, a squeeze of lemon & the diced shallots
  3. Scatter potatoes on a warm serving plate
  4. Place chops on top & dress with the pea shoot salad and a few small nuggets of goats cheese