The Accidental Smallholder Forum

Livestock => Sheep => Topic started by: Katrina on October 09, 2015, 01:44:49 pm

Title: Little Heb Chops
Post by: Katrina on October 09, 2015, 01:44:49 pm

Hi  - I have recently had my first Heb sheep back from the butchers with some lovely but very tiny chops.  I was wondering does anyone have their Hebs butchered differently to other lamb?

Many thanks

Title: Re: Little Heb Chops
Post by: Foobar on October 09, 2015, 02:36:19 pm

I think bigger joints from the loin would be a better choice for the smaller breeds.  Cutlets and chops aren't going to be worth while.  There are several other options, like racks, boned and rolled, whole saddle etc etc.

Title: Re: Little Heb Chops
Post by: Big Light on October 09, 2015, 04:04:39 pm

Firstly is it lamb or hogget -   we do some chops as hogget but rack is good
also you can  carve out the eye and roll the fat round it to make a mini roast.

There's another trick you can do with chops is to make a lolipop chop you actually take out two ribs together one carved along edge and one in middle of the meat then carve off the outer rib leaving the centre one giving you the two bits of meat on one stick as it were

Title: Re: Little Heb Chops
Post by: Foobar on October 09, 2015, 04:41:34 pm

See pages 71-119:
http://www.eblextrade.co.uk/books/cutting-specification-manual-lamb/index.html (http://www.eblextrade.co.uk/books/cutting-specification-manual-lamb/index.html)

Title: Re: Little Heb Chops
Post by: Katrina on October 09, 2015, 04:45:42 pm

Great suggestions, thank you

They are hogget - much as I enjoyed my 'starter' chops I am not sure I could really sell them like that.  Next time I know what to ask the butcher for.

Title: Re: Little Heb Chops
Post by: Katrina on October 09, 2015, 04:47:43 pm

Wonderful booklet, thanks Footbar that is really interesting.

Title: Re: Little Heb Chops
Post by: verdifish on October 09, 2015, 06:17:05 pm

We don't bother with chops any more and only do racks with plentybof the fat left on scruuuuuumtious!

Title: Re: Little Heb Chops
Post by: Fleecewife on October 09, 2015, 07:08:46 pm

We always get our hogget chops done as Valentine chops, where two are partially cut through then opened out to make a little love heart.  We serve two each of those, which is plenty.  We sometimes also get  steaks from the top of the gigot, but then that leaves a very small leg joint.  I prefer the Valentine chops anyway.

Title: Re: Little Heb Chops
Post by: Badger Nadgers on October 09, 2015, 08:39:02 pm

Quote from: Foobar on October 09, 2015, 04:41:34 pm

See pages 71-119:
http://www.eblextrade.co.uk/books/cutting-specification-manual-lamb/index.html (http://www.eblextrade.co.uk/books/cutting-specification-manual-lamb/index.html)

Thanks for the pointer, really useful.

I downloaded PDF from http://www.eblextrade.co.uk/books/cutting-specification-manual-lamb/files/assets/common/downloads/cutting-specification-manual-lamb.pdf, (http://www.eblextrade.co.uk/books/cutting-specification-manual-lamb/files/assets/common/downloads/cutting-specification-manual-lamb.pdf,) and also went for the meat purchasing app at http://www.qsmbeefandlamb.co.uk/meat-purchasing-guide-app (http://www.qsmbeefandlamb.co.uk/meat-purchasing-guide-app)