Lamb Chops

Lamb chops cover a wider range than most people realise, and Matangi's selection spans quick-cook cuts through to chops built for slow braising. Loin chops are the tender, premium option, ideal for the barbecue or a hot pan and just a few minutes per side. Lamb cutlets, sometimes called lamb lollipops, are individual rib chops with the cap left on, a striking centrepiece for a dinner party.

At the other end, neck chops and shoulder chops carry more connective tissue and fat, which makes them a poor match for a quick sear but an excellent one for a low, slow braise or casserole, where that extra collagen breaks down into rich, tender meat. All our chops come from lambs finished on chicory pasture in Hawke's Bay, adding marbling and flavour beyond standard grass-fed lamb.

Looking for something ready in fifteen minutes on a weeknight? Our Quick Cook Lamb range highlights the fastest-cooking cuts, including loin chops and cutlets.

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Lamb Shoulder Chops Lamb Shoulder Chops
Lamb Shoulder Chops
Matangi Shoulder Chops are packed full of flavour and best suited for slow cooking.

From $34.99 per kg

Grilling Braising
Lamb Cutlets
Lamb Cutlets
Matangi Lamb Cutlets, otherwise known as Lamb Lollipops! These individual cutlets have their cap on. A tender, sweet and succulent treat!

From $76.99 per kg

Roasting
Lamb Neck Chops
Lamb Neck Chops
Matangi Neck Chops are packed with flavor, perfect for slow-cooking.

From $23.99 per kg

Braising Slow Cooking
Lamb Loin Chops
Lamb Loin Chops
Loin Chops are premium, tender cuts with a delicate sweetness.

From $49.99 per kg

BBQ Pan Frying Grilling

Frequently Asked Questions

Loin chops are lean and tender, best suited to quick, high-heat cooking like grilling or pan-frying. Shoulder chops have more fat and connective tissue, so they hold up better to slow braising and casseroles.
Lamb cutlets are individual rib chops cut from the rack with the fat cap left on, sometimes called lamb lollipops. They are tender and quick to cook, best grilled or pan-fried and served pink.
Neck chops are best braised low and slow, for around 2 hours in liquid such as stock, wine, or tomato, until the meat is tender and easily pulls from the bone.
Yes. All Matangi lamb, including every chop cut, is 100% grass-fed, GMO-free, and antibiotic-free, and finished on chicory pasture in Hawke's Bay for extra marbling and flavour.