Bello Food Box

Elliot Agribusiness OFC#0698 - Roma, QLD

The loin chop is lamb’s T-bone: a strip of loin on one side of the bone and a nugget of tenderloin on the other, which means you get two textures out of every chop. It’s the cut most of us grew up on, and a good one is a very different thing to a cheap one.

Best cooked simply and fast. Get the pan or the barbecue properly hot, render the fat cap on its edge first if you can stand it up, then a few minutes each side and a good rest. Rosemary, garlic and lemon is the classic; harissa or a dry rub of cumin, coriander and paprika takes it somewhere else entirely. Serve with something green and something starchy and you’ve made dinner.

Elliot Agribusiness run their lambs free range on natural grass pastures in Jackson, Queensland. With supplementary access to a special formulation of organic feed. No added hormones, no antibiotics, and specially selected animals — the reason these eat as tender as they do.

Cooking: Bring to room temperature. Render the fat edge first, then 3–4 minutes a side over high heat depending on thickness. Rest 5 minutes before serving.

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