Cutlet 70-100g

Cutlets are the most highly regarded chops on the beast and you will pay a premium for them. Many butchers and chefs trim them far too much for my liking, sometimes stripping every little bit of fat back to the eye of the meat. I like to leave the fat on, right up the end of the bone, as it is sweet and delicious - provided the cutlets are grilled properly until the fat is really crisp. Allow three cutlets per portion, depending on size.