Chops are among the most popular fresh lamb cuts. The most tender
and expensive chops are cut from the loin and rib. Less expensive
lamb chops are cut from the leg and shoulder.
The blade chop is cut from the rib or back side of the blade section
of the shoulder. It is economical and flavorful and is a bit more
tender than the arm chop. It is usually grilled, broiled, or pan-fried
for the best results.
The arm chop is cut from the upper arm section of the shoulder
primal and is a bit tougher than the blade chop. It is usually broiled
or grilled, but braising makes it very tender. The arm chop is also
known as the shoulder chop and the round bone chop.
A rib chop is, with the loin chop, the most highly prized, the most
tender, and tastiest cut of lamb. The rib chop has somewhat more fat
than the loin chop and is therefore somewhat more flavorful. If the
meat is scraped from the ends of the bones (Frenching), the chop is
known as a French lamb chop or a Frenched lamb chop.
The loin roast can be sliced crosswise into individual chops. Loin
chops are the most tender, leanest, and most expensive of the various
lamb chops and can be identified by the "T-bone". The loin
chop is sometimes called the lamb T-bone chop. If cut from both sides
of the backbone, they are called double chops or English chops. Loin
chops are usually grilled or broiled, which allows the meat to remain
tender and flavorful.
Leg (Sirloin) Chop
Chops come from the sirloin end of the leg and steaks come from
the center of the leg. They are both identifiable by the crosscut
section of round leg bone within the meat. Sirloin chops are very
meaty and make a larger and more economical chop than either rib or
loin chops, but they are almost as tender. They are best when grilled