Whether you’re a Lamb Rump lover or Bone-In Sirloin diehard, get ready: here’s the next installment of your fast-track guide to our Big Chops.
The clocks have gone back, the nights are drawing in, and November’s arrived in all its familiar, comforting cosiness. That first real nip in the air calls for wrapping up and slowing down, relishing hearty meals and good company, with the promise of the festive season ahead.
So here we are, right on cue, with part two of our Big Chops! The perfect companion for those longer afternoons and second helpings, celebrating the simple pleasures of good food shared, and the joy of taking it slow.
BONE-IN SIRLOIN
Enter the Bone-In Sirloin. The unsung hero of our menu, sitting right in that sweet spot between lean and fatty, with just enough marbling to make you close your eyes mid-bite.
It’s cut from the loin (a muscle that barely lifts a finger), so it’s as tender as they come. Our pals at Warrens give it the five-star treatment, ageing it for 35 days in perfectly chilled rooms to deepen the flavour and get the absolute best from every chop.
Cooked medium-rare to medium to let it truly sing, it’s everything you want from a great piece of beef. With its smaller bone (meaning more meat for you) and a welcoming strip of buttery yellow fat along the edge, this is a sign of an animal that’s enjoyed plenty of grass over a long and happy life!
LAMB RUMP
The smallest big chops, the Lamb Rump packs a mighty punch. Cut from the back of the lamb where the loin meets the rump, it’s both tender and flavoursome. A marvellous layer of fat, protecting the meat, is carefully scored across the top to allow it to gently crisp up on the grill, keeping the inside blushing pink and melt-in-your-mouth delicious.
Best cooked medium to let the fat render just right and accompanied by green sauce, it’s a stellar choice for one – or an extra treat for the table if you’re feeling generous.
And just like that – this concludes our whistle-stop guide to our Big Chops! If you’d like to take a deeper dive (fork-first) into all the ongoings in our world, join our newsletter for exclusive stories, recipes, and plenty of chop love straight to your inbox.
Alternatively, leave us to all the cooking and come enjoy a chop or two ’round ours this Christmas.