Thick, juicy grass-fed British lamb chop, traditionally matured for at least 10 days. Fillet and loin left on the bone for deeper flavours.

Grill from defrosted on medium/high heat. 8–12 mins.
Preheat grill.
Remove all packaging.
Place on a grill pan, turning occasionally for even cook and colour.
The fat should have a light golden colour and the meat will have a brown roasted appearance.
Ensure surface of the meat is thoroughly cooked. Rest for 2–3 minutes before serving.
Do not reheat once cooked.