Thick, juicy grass-fed British lamb chop, traditionally matured in our Aberdeenshire butchery for at least 10 days. Fillet and loin left on the bone for deeper flavours.

Cooking Instructions:
 
Defrost in fridge overnight. Remove meat from packaging and allow to come to room temperature.

Preheat a large frying pan. Brush oil directly onto the sliced and season with salt and pepper.

Cook on a medium heat for 4-5 minutes on each side.

Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving.