Lamb leg crosscut chops

This is an under-rated, delicious cut. A little leaner than a cutlet or loin chop, the leg does more work so it's more flavoursome. The leg chop is excellent to grill or barbecue and you get a bonus section of marvellous marrow. 

Choose 2 steaks (app 600 gm) or 6-8 steaks (app 2.0 kg) if you're having people over.

The producers

We buy whole lambs, mutton and hogget seasonally on a rotating basis from a number of farms. Your cut will come from whichever lamb is available when you order.

The lamb we source is:

• packed with the farm, breed and certification clearly labelled;
• dry aged for between two to six weeks, depending on the cut;
• lambs are 4 - 12 months old;
• hormone and antibiotic-free;
• grass-fed and finished on chemical-free pasture;
• a mix of breeds including Suffolk, Texel, Tattykeel Australian White and Dorper;
• from NSW farms.

The producers we work with are entirely transparent about their processes and welcome all questions.