Jacob Hogget Loin Chop

Cut from the saddle, loin chops are a classic, well-balanced cut, offering a generous eye of meat with a natural covering of fat that protects the chop during cooking.

Slowly reared on the grass pastures of the Welland Valley in Leicestershire, Jacob hoggets develop excellent marbling and a generous fat cover, giving the loin a fuller, more savoury flavour than lamb, while retaining a pleasing tenderness. The bone contributes further depth as it cooks, making this a simple cut that relies on quality and careful preparation.

Best served pink to medium-rare to allow the flavour and texture of the meat to come through.