Lamb Cutlets vs Lamb Chops: What's the Difference?

If you've ever wondered about the difference between lamb cutlets and lamb chops, you're not alone. The names are often used interchangeably, but in traditional butchery they can refer to different cuts of lamb.

The main difference is where the meat comes from. Lamb cutlets are usually taken from the rack of lamb, with a single rib bone attached, while lamb chops is a broader term that can include cuts from the loin, rack and shoulder.

Both can be delicious, but understanding the difference makes it easier to choose the right cut for your meal, especially when shopping online.

What Are Lamb Cutlets?

Lamb cutlets are individual chops cut from the best end, or rack, of lamb. Each cutlet contains a tender eye of meat attached to a rib bone.

They're generally small, tender and well suited to quick cooking methods such as pan frying, grilling or barbecuing.

One of the most distinctive features is the rib bone, which can be left relatively short or prepared with a longer exposed handle.

At True Bites, our French-trimmed lamb cutlets are individually prepared from the rack, with the chine removed and the rib bone exposed for a classic presentation.

What Are Lamb Chops?

Lamb chops is a general name for individual cuts of lamb taken from several parts of the animal.

In the UK, one of the most familiar types is the lamb loin chop, cut from the saddle or loin.

Loin chops typically contain a T-shaped bone, with meat either side. They're tender, full of flavour and ideal for a quick meal.

Other types include rib chops, shoulder chops and Barnsley chops, each with different shapes, textures and cooking characteristics.

Lamb Cutlets vs Lamb Loin Chops

Although both are tender cuts, there are a few important differences.

Both are good choices. If you want an attractive individual cut for a dinner party or BBQ, lamb cutlets are particularly appealing. For a traditional British lamb chop, loin chops are an excellent option.

What Does French Trimmed Mean?

French trimming is a butchery technique used to expose and clean the rib bone, creating a neat handle above the meat.

For individual lamb cutlets, the butcher removes excess fat and connective tissue from the exposed bone and usually removes the chine, which forms part of the backbone.

The result is a more refined presentation, often associated with restaurant-style lamb dishes.

French trimming doesn't change where the lamb comes from, but it does require additional butchery and removes some material during preparation.

Are Lamb Cutlets the Same as Lamb Tomahawks?

Often, yes. The term lamb tomahawk is commonly used for a lamb cutlet with a long exposed rib bone, resembling a miniature tomahawk steak.

It's mainly a description of the way the chop is presented rather than a completely different cut of meat.

However, trimming styles vary between butchers. If you're buying lamb tomahawks online, check that they're cut from the rack and look at the product photographs so you know what to expect.

What About Barnsley Lamb Chops?

A Barnsley chop is another traditional British cut, usually prepared as a double loin chop from the saddle.

It's generally larger than an individual loin chop or rack cutlet and makes a particularly satisfying single serving.

Barnsley chops are a good option when you want a substantial, bone-in portion of lamb without buying a roasting joint.

Which Lamb Cut Should You Buy?

The best choice depends on what you're cooking and how you'd like to serve it.

• For presentation: Choose French-trimmed lamb cutlets with their distinctive rib bones.
• For an everyday lamb dinner: Traditional lamb loin chops are a versatile choice.
• For a larger individual portion: Consider a Barnsley chop.
• For entertaining: Individual cutlets look impressive on a platter and cook relatively quickly.
• For a whole roasting joint: A rack of lamb offers a different way to serve several rib portions together.

When comparing prices, remember that bone-in cuts include bone weight and that French trimming involves extra preparation. Consider portion size, edible meat and the cooking result you want, rather than comparing price per kilogram alone.

How Many Lamb Cutlets Should You Allow Per Person?

It depends on the size of the cutlets, the appetite of your guests and what you're serving alongside them.

As a general starting point, allow around two to three small lamb cutlets per adult for a main meal with sides. Larger chops may require fewer pieces.

Our French-trimmed cutlets are approximately 110g each including the bone, so check the pack quantity when deciding how many you'll need.

How Should You Cook Lamb Cutlets and Chops?

Both rack cutlets and loin chops are generally best suited to relatively quick cooking in a frying pan, under a grill or on a BBQ.

Cooking time depends on thickness, so avoid relying on a fixed time for every chop.

For full instructions, including temperatures, timings and serving ideas, see our guide to cooking lamb chops.

Can You Buy Lamb Cutlets Online in the UK?

Yes. At True Bites Family Butchers, we prepare traditional British lamb cuts for chilled delivery across the UK.

Our range includes lamb cutlets, lamb loin chops and other cuts suitable for quick meals, family dinners and special occasions.

Our French-trimmed lamb cutlets are prepared from the best end of lamb, with the long rib bone exposed for a distinctive presentation.

FAQs

Are lamb cutlets and lamb chops the same thing?

Lamb cutlets are a type of lamb chop, usually cut from the rack. Lamb chops is a broader term that also includes loin chops, shoulder chops and other cuts.

What part of the lamb are cutlets from?

Traditional lamb cutlets are cut from the best end, also known as the rack of lamb, with an individual rib bone attached.

Why are French-trimmed lamb cutlets more expensive?

French trimming requires additional skilled butchery and removes fat, connective tissue and sometimes bone. Rack cutlets are also a premium cut, so the prepared product can cost more than ordinary lamb chops.

Are lamb tomahawks the same as French-trimmed cutlets?

The terms often describe the same style of cut: an individual rack cutlet with a long, exposed rib bone. The exact length and trimming can vary between butchers.

Which is better, lamb cutlets or loin chops?

Neither is inherently better. Cutlets are particularly attractive for presentation, while loin chops are a familiar, tender option for everyday cooking. Both work well in a frying pan or on a BBQ.

Final Thoughts

The simplest way to remember the difference is that lamb cutlets come from the rack, while lamb chops can come from several different parts of the animal.

French-trimmed lamb cutlets offer a distinctive presentation, loin chops are a traditional family favourite, and Barnsley chops provide a larger individual portion.

Whichever you choose, understanding the cut helps you get the right lamb for your meal.