Description
A heartier alternative to traditional cutlets, Lamb Gigot Chops (2 per pack) are cut from the leg — giving a wonderfully meaty texture and deep, satisfying flavour.
Sourced from Nene Park lambs, reared on lush wildflower meadows and a forage-based diet of grass, herbs and wildflowers, these chops embody sustainability and superb taste. Each gigot chop is hand-cut and prepared by our expert butchers at Grasmere Farm, ensuring thickness, consistency and quality you can trust.
Rich, tender and naturally flavourful, they’re perfect for quick mid-week meals or special weekend feasts.
Key Features
Premium grass-fed British lamb from Nene Park, Cambridgeshire
Leg cut (gigot) — thicker, juicier and full of flavour
Two chops per pack — ideal for a hearty meal for two
Hand-trimmed by Grasmere Farm’s expert butchers
Naturally tender with a rich, meaty bite
Raised outdoors on wildflower pastures for superior taste
Health Benefits
High in protein for muscle repair and energy
Source of iron, zinc and vitamin B12
Grass-fed, so naturally lean and nutrient-rich
100 % natural — no artificial additives or preservatives
Cooking & Serving Tips
Grill or Pan-Fry: Season well with salt, pepper and garlic. Cook for 5–6 minutes each side for medium.
Oven Roast: Sear first, then roast at 200 °C (fan 180 °C) for 10–12 minutes.
Serve With: Minted new potatoes, roasted vegetables and a redcurrant jus for a classic British dish.
Tip: Rest the chops for a few minutes before serving to retain juices and enhance tenderness.
Why Choose Grasmere Farm
At Grasmere Farm, we’re dedicated to ethical farming and exceptional quality. By partnering with producers like Nene Park, we guarantee that our lamb is reared outdoors, fed naturally and raised to the highest welfare standards.
With over five decades of farming and butchery heritage, we combine traditional craftsmanship with modern care to deliver traceable, delicious British meat. When you choose Grasmere Farm, you’re supporting sustainability, local producers and authentic flavour from field to fork.
