The most popular are bone-in lamb chops, which, when not separated, constitute a lamb loin roast. For crowds, leg of lamb is a popular choice, especially roasted over coals or a live fire.

Chops vary in size from smaller foreloin chops (or cutlets), through to the middle loin chops, both of which have the bone in. Chump chops are boneless and the biggest of the three. They all come ...

Lamb chop pakoras hide tender spiced lamb within a spicy crisp coating – and the chop bone becomes a little handle to eat the nugget of gorgeousness. Serve as a starter with raita and chutney ...

Cut between each bone individually for single chops, or cut into double ... Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier ...

loin chops and sirloin chops. Shoulder and sirloin chops are both superflavorful but have a lot of bone and connective tissue throughout the meat, so it's best to braise them. Rib and loin chops ...