The origin of the lamb loin chop goes back to the 17th century when London chop houses started cooking individual cuts of meat. Lamb loin Chops are quick and easy to cook and have so much amazing flavour, you don't have to add too much to enhance them. A great way to cook them is to marinade in garlic, olive oil, fresh rosemary and the juice of a lemon, and then bake in the oven for up to twenty minutes. Or just pop them in the frying pan, grill or barbeque, so many choices! Our lamb chops have been prepared by our In-house master butchers from lambs taken from the flocks roaming the Waikato and Wairarapa coast line, they have been purely grass-fed lightly dusted with salt spray and basked in the warming glow of the Waikato and Wairarapa sunshine.