Australian Lamb short loin chops
Also known as the lamb 'T-bone', this chop is portioned from the shortloin that sits towards the back of the lamb, between the leg and the rack.
The fillet and eye of loin muscles sit on opposite sides of the bone.
With their tenderness, loin chops are ideal for barbecuing and best suited to high heat cooking methods.
160,000 Kip per kg