Cut taken from the LoinLoin Chops
Sheep - Retail Cut - Loin Chop
  • Chops cut from the Lamb Loin Roast (usually 1 to 1 1/2 inches thick).
  • Contains vertebrae ("T" shaped bone.
  • The largest muscle is the top loin, and the smaller muscle is the tenderloin.
  • Has some fat and connective tissue separating the muscles, and some fat on the outside edge.

*Cookery Method = Dry


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