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How to Cut Lamb Loin Chops from a Saddle or Loin
How do you cut lamb loin chops? Trim the fat cap down to about 1/4", then cut the loin crosswise between the vertebrae into chops about 1" to 1.5" thick. The bone itself should be cut with a saw or cleaver, so ask your butcher to split the backbone if you're starting from a whole saddle. Our pick for portioning and trimming is the Chef's Knife 8", Shogun Series, Elite ($129), an 8" chef's knife in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its thin, sharp edge glides through meat and fat in single strokes for neat, even chops.
Lamb loin chops look like small T-bone steaks, with loin on one side of the bone and tenderloin on the other. They're tender, quick to cook and great for dinner parties.
Loin chops vs rib chops
| Loin chop | Rib chop | |
|---|---|---|
| Shape | Mini T-bone | Long rib "lollipop" |
| Meat | Loin and tenderloin | Rib eye |
| Fat | Leaner | Richer |
| Prep | Trim and portion | Often frenched |
For rib chops, see how to french a rack of lamb.
Step by step
Trim the fat cap. Lay the loin fat-side up and shave the fat to about 1/4" with long, flat strokes. Leaving some fat adds flavor and protects the meat.
Mark the chops. Feel for the gaps between vertebrae and mark cut lines about 1" to 1.5" apart.
Cut the meat. Slice down through the meat on each line with the chef's knife.
Separate the bone. If the backbone is already split by your butcher, the chops will separate. If not, use a heavy cleaver or ask the butcher; don't use a thin chef's knife on bone.
Tidy up. Tuck the thin flap (the tail) around each chop and secure it with a toothpick if you like.
Cooking
- Pat dry and season well; garlic and rosemary are classic.
- Sear the fat edge first to render it, then both sides.
- Most cooks aim for medium-rare to medium.
- Rest a few minutes before serving.
Buying tips
Ask for chops cut to the same thickness so they cook evenly, and plan on two chops per person for a main course. A whole loin is often a better value if you're cooking for a group.
Keep your edge sharp
Meat prep is hard on knives when you hit bone or cut on a hard surface. Use a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and gives cleaner cuts.
More lamb guides: how to carve a leg of lamb and how to carve a rack of lamb.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Trims and portions cleanly.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A tough German-steel chef knife at a lower price.
FAQ
What knife do you use to cut lamb loin chops?
A sharp chef's knife for the meat, like the Dalstrong Shogun Series 8" Chef's Knife ($129), plus a butcher's saw or heavy cleaver for the bone.
How thick should lamb loin chops be?
About 1" to 1.5".
What's the difference between lamb loin and rib chops?
Loin chops look like mini T-bones; rib chops have a long rib bone.
Should you trim the fat on lamb loin chops?
Trim it to about 1/4" and render the fat edge in the pan.
How many lamb loin chops per person?
About two for a main course.
