Lamb

what cut are you deling with?

Like a small chop,about 10cm.

Sage also tastes great with lamb. I will add some balsamic vinegar, sage, garlic together - tastes great.

Lamb is my favorite meat.Over the years,I have found that a half shoulder ( the blade ) is the most tastiest because of the layers of fat.Leave it UNCOVERED,on a plate,in the lowest part of the fridge, to dry the skin,for 12 hours.Meanwhile,pop over to your Mums,have a coffee or a sherry,snip a couple of sprigs of her Rosemary,and say your good-byes.
On returning home,pre-heat your oven to gas mark 8,450F,(230c),slam in the lamb,draped in your Mum's sprigs of Rosemary (after giving them a good rinse under a tap to get rid of any animal spray{cat or fox})and give it 30 mins,then turn down the heat to gas mark 4,350F (180c),and time it for 30 mins to the pound (450 g) thereafter.DO NOT BASTE.ADD NOTHING ELSE,NO SALT,NO LEMON,NIX,NADA,NOUT!,apart from a little mint sauce when served on the plate.Discard the Rosemary.It's job is done and will be bone dry/burned.Suculant meat and a georgeous crispy skin gauranteed
Lamb chops......price/pound not worth it IMHO.Only two mouthfulls of meat per chop.Total waste of time.

there are nice glazes for chops that vary from the rosemary /mustard, to sesame , all the way to a mild barbeque. Your choie is based upon taste.
Good grass fed lamb , grown as locally as you can get is the best. New Zealand lamb is a marketing trick in which you are merely paying for transport.
High heat(broil or 500 F) at just 4 min for a medley of chops is good enough.

Look at the bone on the chop. If its round, youve got nicely finished young lamb, if the bone is float, youve got mutton and it was probably on a ship for 3 weeks in a tight hold.

We raise lamb and our product is eagerly anticipated by customers within a 30 mile radius, and we sell out each year by mid June.