Lamb Chops (French-Trimmed)

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4-6 pcs (350-400g) /bag

₱ 880

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French-Trimmed Lamb Chops (Lamb Cutlets) – Imported Australian or New Zealand

₱ 2,200 /kg

Serve an unforgettable, sophisticated meal with our premium French-Trimmed Lamb Chops, masterfully sourced from the pristine pastures of Australia or New Zealand. Each rib chop is meticulously prepared by professional butchers, exposing the rib bone by removing excess fat, meat, and connective tissue for a refined, restaurant-quality presentation. Known for their distinct, rich, and savory notes, these chops are richly marbled yet tender and deeply aromatic, ensuring a juicy bite with every preparation. Whether you choose to quickly pan-sear them in a bubbling pool of garlic butter, char-grill them over high open flames, or roast them to pink perfection with fresh garden herbs, they deliver an unparalleled dining experience.

An elegant and luxurious centerpiece choice for high-end dinner parties, celebratory milestones, or an indulgent weekend home dinner across Metro Manila and Makati City.

Chef’s Tips for Cooking Premium Imported Lamb Chops:

Always Temper the Meat: Remove your vacuum-packed lamb chops from the refrigerator roughly 20 to 30 minutes before you plan to cook them. Bringing the lamb to room temperature helps promote more even cooking.
The Power of High Heat: To achieve a beautiful caramelized crust and preserve natural juiciness, ensure your skillet or grill grates are smoking hot before laying the lamb down. A rapid sear develops a rich, flavorful crust while preserving the meat’s natural juiciness.
Never Skip the Rest Period: Once your lamb reaches its target internal cooking temperature, transfer the chops to a warm plate and let them rest undisturbed for 5 minutes. This allows the hot interior juices to redistribute evenly throughout the meat instead of rushing onto your cutting board.

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Common Questions

What exactly does "French-Trimmed" or "Frenched" mean?

Frenched lamb chops undergo a specialized butchery process where all connective tissue, sinew, and excess fat are cleanly scraped away from the upper rib bone. This leaves a beautifully clean, exposed bone handle that elevates the visual presentation for gourmet plating.

Should I marinate these lamb chops before cooking?

Because these are premium imported cuts from New Zealand or Australia, their natural flavor is remarkably clean and sweet. They only require basic seasonings like coarse sea salt and black pepper; however, a brief marinade of olive oil, crushed garlic, and fresh rosemary complements the meat exceptionally well.

What is the target internal temperature for ideal doneness?

For a perfectly juicy, medium-rare to medium result, aim for an internal cooking temperature of 55–60°C. Use a reliable digital meat thermometer inserted into the thickest part of the chop without touching the rib bone to verify accuracy.

Gourmet Kitchen Themes & Pairings

Our Imported French-Trimmed Lamb Chops adapt beautifully to upscale culinary interpretations:

The Elite European Bistro

Pan-sear with smashed garlic cloves and fresh thyme, baste continuously with foaming butter, and serve alongside silky potato purée and a rich red wine reduction.

Mediterranean Herb Roast

Coat the chops in a thick crust of minced garlic, fresh rosemary, and dijon mustard, quick-roast in the oven, and serve with charred asparagus and a tangy Greek mint yogurt dip.

Char-Grilled Open Flame BBQ

Brush lightly with high-quality olive oil and crushed lemon zest, then grill over intense charcoal heat to achieve a deep, smoky char while maintaining a tender, perfectly pink center.

How to Prepare & Cook Frenched Lamb Chops

Gentle Thawing Process: Keep the chops inside their vacuum-sealed storage pack and allow them to defrost slowly inside your refrigerator for 24 hours to preserve meat integrity.

Bring to Room Temperature: Take the lamb chops out of the refrigerator 20 to 30 minutes before cooking. Pat the meat completely dry with paper towels to facilitate a perfect sear.

Execute the Pan-Sear: Melt 2 tablespoons of pure butter in a hot heavy skillet over medium-high heat. Lay the chops down flat without crowding the pan.

Monitor Cooking Times: Cook for 3–5 minutes per side depending on thickness, or until the desired internal temperature is reached, continuously basting the meat with the hot oil or butter.

Verify Heat & Rest: Cook until the core internal temperature reads 55–60°C. Remove the chops from the pan immediately and let them rest under loose foil for 5 minutes before serving.

Featured Recipe: Pan-Seared Garlic Butter Frenched Lamb Chops

Ingredients:

GERALD.ph French-Trimmed Lamb Chops (fully thawed)
2 tbsp Pure unsalted butter
3 cloves Fresh garlic (smashed)
2 sprigs Fresh rosemary or thyme
Coarse sea salt and cracked black pepper to taste

Preparation Steps:

Temper & Dry: Bring your fully defrosted lamb chops to room temperature. Wipe away any excess surface moisture using a clean paper towel.

Season Heavily: Generously dust both sides of the lamb meat with coarse sea salt and freshly cracked black pepper right before it hits the pan.

Hot Skillet Sear: Melt your butter over medium-high heat. Add the lamb chops, smashed garlic cloves, and rosemary sprigs, cooking for 3 to 5 minutes per side while spooning the hot seasoned butter over the chops.

Rest for Juiciness: Once the internal core reads 55–60°C, remove the chops from the heat source and let them rest on a clean wooden plate for 5 minutes prior to carving or plating, allowing juices to redistribute evenly.

Bring a spectacular, upscale restaurant standard straight to your dinner table with absolute ease!

The Benefits of French-Trimmed Imported Cuts

How premium imported lamb chops enhance flavor, quality, and the overall dining experience.

World-Class Origin Quality: Sourced directly from premium livestock farms in Australia or New Zealand, ensuring the animals are raised under internationally recognized farming and food safety standards.

Flawless Frenched Presentation: Carefully shaved and scraped to expose the rib bone handles, creating an eye-catching, elegant visual presentation perfect for formal dinner parties.

Perfectly Portioned Bags: Delivered frozen and vacuum-sealed, typically packed in 350g to 400g portions with approximately 4 to 6 pieces depending on cut size, making menu planning effortless.

Frozen lamb chops

Nutritional Summary

Excellent Source of High-Quality Protein: Supplies approximately 24–25 grams of complete protein per 100g serving, supporting muscle maintenance and tissue repair.
Rich in Essential B Vitamins: Contains Vitamin B6 (~20–25% DV) and Niacin (~25–30% DV), which contribute to energy metabolism and cognitive function.
Naturally High in Bioavailable Iron: Provides approximately 8–12% of daily iron requirements, supporting red blood cell formation and oxygen transport.
Naturally Carbohydrate-Free: Contains 0g carbohydrates, sugar, and fiber, making it suitable for ketogenic, carnivore, and low-carb diets.

Average Nutritional Values (meat with natural fat)	100 g Serving
Calories	268	kcal
Total Fat	19 g	24%
Saturated Fat	9.2 g	46%
Cholesterol	78 mg	26%
Sodium	78 mg	3%
Total Carbohydrates	0 g
Dietary Fiber	0 g
Sugars	0 g
Protein	24 g
Vitamin B6	24%
Niacin	35%
Calcium	1%
Iron	10%

*Percent Daily Values (DV) are based on a standard 2,000-calorie diet statement.

New Zealand/Australia

Storage & Shelf Life

Maintain the maximum freshness and savory juices of your imported French-trimmed lamb.

Deep Freezer Conservation: Keep frozen at -18°C or lower in its original vacuum-sealed packaging. Best consumed before the indicated date for optimal quality.

Refrigerated Storage After Thawing: Store thawed lamb in a clean, covered container in the refrigerator. Consume within 1 to 2 days for best quality and food safety.

Fresh Storage Guidelines: If kept sealed and stored at proper refrigeration temperatures (0–4°C), raw lamb may be held for up to 1–2 days before cooking. For longer storage, keep frozen.