On 2017-01-07 12:32 PM, Je�us wrote:
> On Sat, 07 Jan 2017 11:24:47 -0800, sf > wrote:
>
>> On Sat, 7 Jan 2017 11:12:34 -0500, Dave Smith
>> > wrote:
>>
>>> I had never before seen lamb leg chops but my wife bought some at the
>>> butcher yesterday. This could be my new favourite cut of meat. She
>>> marinated them for a while with olive oil, lemon, garlic and rosemary
>>> and then cooked them in the grill pan. They were delicious.
>>
>> Sounds wonderful. Haven't seen those at the store in practically
>> forever.
>
> I raise sheep as you probably know by now, so that's where my
> lamb-mutton (as opposed to purely 'lamb') comes from. I never butcher
> the legs and leave them whole - they're too big - usually I'll cut one
> or two pieces for roasts and make chops from the rest. I've heard them
> being called steaks more often than chops.
>
I have always considered chops to come from the rib cage. I wonder if
the name comes from the old, pre bandsaw method of cutting them. The
village butcher used to use a knife to cut down between the ribs and
then use a cleaver to chop through the spine.