New Zealand Lamb Loin Chops are tender, juicy and leaner and more tender than shoulder chops, but with more bite and flavour than leg steaks. Great on the pan or barbecue, they’re a go-to for simple weeknight kai or a backyard grill-up with the whānau. ● Packed with: Protein, iron, B12, zinc and healthy fats. ● Cook options: Best cooked quickly over a high heat on the BBQ or in a frying pan until golden and just pink in the middle. ● Prep process: Pat dry, season or marinate, and bring to room temp before cooking. Meal inspiration: ● Garlic lamb chops: Classic flavour combo that’s hard to beat—real comfort kai. ● Barbecue lamb with mint yoghurt: Quick, zesty and perfect for sunny Sundays with the whānau. ● Lamb chop tray bake: One pan, big flavour—ideal for no-fuss weeknights. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze for up to 6 months.