Advantages & Features

• Origin: Regional lamb from Müritz pasture-raised lambs
• Housing method: Stage 3 – Outdoor climate, more space and more species-appropriate conditions
• Weight 400 g per pack (approx. 3–5 pieces)
• Cutting: Lamb loin chop, cut on the bone
• How supplied: Fresh, vacuum-packed, leak-proof
• Special features Short transport routes, hand-portioned, fine marbling
• Palate: Delicate, juicy, mild with nutty and herbal notes
• Preparation: Ideal for grilling, pan cooking or sous-vide cooking

Description of taste & preparation

Our lamb chops from Müritz pasture-raised lamb are a prime example of regional meat culture. Cut from the lamb's back, they combine tenderness with aromatic depth. The fine layer of fat, which renders slightly during cooking, gives the meat a golden crust and intense flavor – a natural flavor carrier that keeps the meat succulent. The texture is delicate, elastic, and exceptionally pleasant to chew. When sliced, a tender pink center is revealed, perfectly representing a medium doneness.

Lamb chops turn out particularly well in a pan if you sear them briefly but vigorously: 1,5 to 2,5 minutes per side is enough to create an aromatic crust. Afterwards, the meat should rest for 2–3 minutes – this allows the juices to redistribute evenly. On the grill, a combination of direct heat for searing and indirect heat for finishing is recommended. For a juicy result, the internal temperature should be 54–56 °C for pink and 58–60 °C for medium.

The lamb chops pair wonderfully with Mediterranean herbs: rosemary, thyme, and a touch of garlic enhance the delicate natural flavor without overpowering it. A squeeze of lemon zest adds freshness, while olive oil and coarse sea salt accentuate the natural seasoning. For a classic dish, serve the meat with ratatouille or rosemary potatoes. For a more modern twist, combine the chops with couscous, grilled vegetables, or a light herb butter.

A glass of Pinot Noir or young Rioja is the perfect accompaniment to this dish, as both wines offer fruit and structure that complement the delicate flavor of the lamb. Those who prefer beer should opt for a herbaceous ale or a light lager. These combinations emphasize the regional character and naturalness of this product – honest, unadulterated, and without unnecessary embellishment.

Even for beginners, preparation is straightforward: thanks to the bone, the doneness is easy to judge, and the meat remains juicy even if you cook it a little longer. The bone acts as an aroma reservoir – it releases heat slowly and enhances the typical lamb flavor. If desired, the chops can be pre-cooked sous-vide (at 54°C for about 45 minutes) and then briefly seared in a pan – achieving perfect results at the touch of a button.

Lamb chops are not only perfect for barbecues, but also make a delicious everyday meal: quick to prepare, visually appealing, and nutritious. With around 20% high-quality protein and a low fat content, they offer a balanced combination of enjoyment and mindful consumption. Regionality, quality, and flavor combine to create an honest product that proudly displays its origins.

Try now

Order our fresh lamb chops from Müritz pasture-raised lamb now and discover how flavorful regional meat can be. Directly from your trusted butcher – hand-cut, vacuum-packed, and delivered fresh to your door. Ideal for grilling, pan-frying, or baking. A taste of authentic regional enjoyment – ​​natural, fresh, and unadulterated.

Your questions about the product and our answers

What core temperature do you recommend for lamb chops cooked in a pan or on the grill?

The correct core temperature is crucial for getting the best results from a lamb chop. For a juicy, pink result, we recommend 54–56 °C. This keeps the meat tender, slightly translucent, and flavorful. If you prefer it a bit firmer, choose 58–60 °C for medium. At temperatures above 70 °C, the meat is cooked thoroughly but loses juiciness and depth of flavor. It's important to let the meat rest after cooking – about two to three minutes is sufficient. This allows the juices to redistribute evenly, ensuring a succulent result. Whether you're using a pan or a grill, a high initial heat is essential to create a good crust. After that, use a gentler heat to achieve your desired level of doneness. A good meat thermometer is your best friend here.

How many cutlets are contained in 400g and what size are the pieces?

Each 400-gram pack contains approximately three to five lamb chops. The exact number depends on the weight and size of each chop, which in turn are determined by the age and size of the lamb. Each chop is cut from the back, along the rib bone, with a thin layer of fat and an even distribution of meat. A typical chop weighs between 70 and 130 grams. This natural variation is not a defect, but rather a testament to artisanal preparation. The bone imparts a robust flavor, while the succulent muscle meat remains exceptionally tender. Each chop is therefore a small, individual piece of craftsmanship – perfectly portioned for the grill or pan. A 400-gram pack is ideal for one or two people or as a delicious addition to a mixed grill platter.

Which spices and side dishes go best with these cutlets in terms of taste?

A lamb chop pairs particularly well with Mediterranean herbs such as rosemary, thyme, and sage. These aromas enhance the natural flavor without overpowering it. A hint of garlic, fresh lemon zest, and a drizzle of olive oil round out the aroma. For those who prefer a spicier flavor, cumin or a light harissa marinade can be used. Seasonal vegetables make excellent side dishes: green beans, zucchini, eggplant, or even a fresh couscous salad. For classic gourmets, rosemary potatoes or ratatouille remain the best choices. A dry Pinot Noir or a young Rioja perfectly complements the herbal aroma and the delicate texture of the meat.