14 Days Dry-Aged Texel Lamb Shoulder Chop
Region: North Yorkshire Moors National Park, UK
Shelf Life: 6 Days
The lamb chop for succulence and well developed flavour, this cut is taken from right across the shoulder, and boasts all the character that makes our lamb so special. As with all our meat, these Lamb Shoulder Chops reflect the quality of our traditional husbandry, and is fantastic for grilling, frying, or braising for delicious dishes.
The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints.
Tasting Notes: Delicate, Sweet, Rounded
Carefully cut from the shoulder into a neat chop, this is a butcher’s cut, traditionally reserved for his own pot for its flavour and natural tenderness. Matured to concentrate the flavour in our dedicated dry aging room, these steaks are sourced from small farms in the Dales and Fells to promise only the best quality, and prepared fresh to order.
The quality of our free-range lamb makes for delicious chops, perfect for wholesome and nutritious mid week meals. To fry, add to a hot pan on a high heat, cooking for four to five minutes on each side for a medium rare finish, before leaving to rest for a few minutes. Serve with minted peas, grilled tomatoes, and buttery mashed potato for a quick meal with plenty of quality.
|Our Recipe Tips for Cooking Your Lamb Shoulder Chop|