2770 Mutton Chop

Method

The mutton chop is cut on the bone from the loin and should be at least 3 cm (1⅕ in) thick. The flank is rolled towards the inside of the chop and fixed in place with a skewer.

Mutton chops are almost always grilled and although generally served plain, they may be very well accompanied with some of the more usual garnishes for cutlets.

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