Spring Lamb is always a favourite (its spring in Australia), we have taken the best possible Australian young lamb shortloins and dry aged them on the bone for 14 days.
Dry aged lamb chops are an exquisite treat. The unbelievably soft lamb meat has a unique aroma and flavour. The color and texture of the meat speak for the quality and freshness, which also reflects upon the many valuable ingredients such as B-vitamins, minerals and proteins.
The lamb unfolds its full aroma when it has been matured. It loses 20% of its fluids, which results in a unique tenderness of the meat and the flavours intensify taking on notes of nut brown butter and fried mushrooms, ideal for grilling over the Easter holidays!
After the dry aging process, we have gone a step further and marinated the chops in a Greek marinade of: Olive Oil, Lemon, Garlic, Oregano and Feta Cheese. The chops get crunchy on the grill and are a true gastronomic delight.