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.

In article >,
says...
>
> 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.

I agree, we often eat them.

Janet UK

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.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

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.

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.

On Sun, 08 Jan 2017 06:32:26 +1100, Jeßus > wrote:

> 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 hear you. When my mother raised sheep, she'd have one butchered to
my specifications, so I opted for a couple of leg steaks, boneless
rolled roasts instead of bone in leg, and frenched racks. I could buy
lamb steaks in the grocery stores back then too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 7 Jan 2017 12:41:10 -0700, graham > wrote:

>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.

Yes, also the shoulder and loin IMO. Sometimes I keep the backstrap
whole (yum!), sometimes I'll cut that up into 'cutlets', at least
that's they are called in Australia.

> 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.

Could be?

On Sat, 07 Jan 2017 11:47:11 -0800, sf > wrote:

>On Sun, 08 Jan 2017 06:32:26 +1100, Jeßus > wrote:
>
>> 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 hear you. When my mother raised sheep, she'd have one butchered to
>my specifications, so I opted for a couple of leg steaks, boneless
>rolled roasts instead of bone in leg, and frenched racks. I could buy
>lamb steaks in the grocery stores back then too.

I'm taken aback at the prices for lamb in Australia now. I'm highly
tempted to increase the size of my flock considerably.

On Sun, 08 Jan 2017 07:02:57 +1100, Jeßus > wrote:

> I'm taken aback at the prices for lamb in Australia now. I'm highly
> tempted to increase the size of my flock considerably.

If you can sell them at a profit, go for it. Mom babied her sheep.
They got alfalfa twice a day.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 07 Jan 2017 23:33:25 -0800, sf > wrote:

>On Sun, 08 Jan 2017 07:02:57 +1100, Jeßus > wrote:
>
>> I'm taken aback at the prices for lamb in Australia now. I'm highly
>> tempted to increase the size of my flock considerably.
>
>If you can sell them at a profit, go for it. Mom babied her sheep.
>They got alfalfa twice a day.

Mine get fed alfalfa/lucerne sometimes but they really don't need it
(I can get $15 per bale of that stuff). The pastures are extremely
rich after all the time and money I put into them and they're spoiled
silly for good food.