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Lamb Cutlets

These lamb cutlets are cut from the loin of our own Yorkshire lamb, juicy and tender with a great depth of flavour. Perfect grilled or roasted on a high heat.

These lamb cutlets are cut from the loin of our own Yorkshire lamb, juicy and tender with a great depth of flavour. Perfect grilled or roasted on a high heat.

BBQ and GrillingRoast

£8.16

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Earn up to 8 Taste Points.

Taste Tradition Meat Delivery Box

Our delivery service allows you to pick a delivery date in advance when you reach the checkout.

Next day delivery is free on orders over £45.

Our deliveries are Tuesday to Friday as standard and we also offer a Saturday delivery as a premium service, but this is unfortunately an expensive option, so it’s much better to try and plan ahead.

Your order will be kept fresh in our insulated boxes and the box can be used as storage for larger cuts if you replace or re-freeze the ice sheets. This comes in very handy when you don’t have enough room in your fridge on busy special occasions.

How to store meat

 

Our Yorkshire lamb cutlets only take a short time to cook. The most common method is to griddle or barbecue the cutlets but they can be roasted in the oven too as you would in a hot pot.

Always remove your lamb from the fridge an hour before cooking to allow it to come to room temperature.

Grilling

Heat a griddle or frying pan over a high heat until very hot. Brush the cutlets with oil and season with salt & freshly ground black pepper. Grill for 3–4 minutes on each side depending on the thickness of the cutlet. Remove the cutlets from the pan and leave to rest for 5 minutes before serving.

Chef’s Tip

Whichever way you decide to cook the lamb, remember that the cooking time will always depend on the thickness of the chop and personal preference. The internal temperature of a lamb chop served pink in the middle should be around 57˚C.

Oven

Put your cutlets in an oven set to 200˚C/gas mark 6 oven for a similar amount of time. You could also pan-fry the cutlets if you do not have a griddle pan.

Food Pairings

Almond, anchovy, anise, apricot, aubergine, black pudding, cabbage, caper, cardamom, celery, cherry, chestnut, cinnamon, coriander leaf, cumin, dill, garlic, globe artichoke, goat’s cheese, lemon, mint, nutmeg, onion, pea, peanut, potato, rhubarb, rosemary, saffron, shellfish, swede, thyme, tomato.

Lancashire Hot Pot with Yorkshire Lamb Cutlets

A simple, no fuss hot pot recipe.