Lamb Cutlets

Name: Lamb Cutlets | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 52
Price: 70.99 AUD
Availability: InStock

$70.99/kg

Lamb Cutlets are individual rib chops cut from the rack — hand-cut in-store from quality Australian lamb and trimmed for even cooking. Tender, lean, and quick to cook, they're the kind of cut that works just as well for a weeknight grill as it does for a dinner party.

Each cutlet has a clean bone handle and a neat medallion of lamb that cooks in just a couple of minutes per side. Season simply, hit high heat, and you've got a plate of food that looks and tastes like you put in far more effort than you actually did.

One cutlet is approx 90 grams with approx 11 per kg.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Lamb Cutlets are exactly that — individual rib chops cut from the rack, each one with a clean bone handle and a neat medallion of tender Australian lamb. They're hand-cut in-store and trimmed to a consistent size so they cook evenly and look as good on the plate as they taste.

The cutlet is one of the most prized cuts on the lamb, and for good reason. The meat is lean but naturally tender, with just enough marbling to keep it juicy on the heat. The bone does more than look the part — it adds flavour, conducts heat into the centre of the cutlet, and gives you something to hold while you eat. They cook fast, they look impressive, and they're equally at home on a Tuesday night grill as they are at a dinner party.

A single cutlet weighs around 90 grams, and there are roughly eleven cutlets to the kilo. For a main meal, count on three to four cutlets per person. For finger food or a grazing spread, one or two each is plenty.

Quick Facts

Type/Cut: Lamb cutlet — individual rib chop cut from the rack with bone attached
Key features: Australian lamb, hand-cut in-store, lean and tender
Best for: BBQ, pan-frying, grilling, entertaining, quick dinners
Flavour/texture: Tender, delicate lamb with a clean, mild flavour
Prep notes: Suits high-heat quick cooking — two to three minutes per side is all it needs

Why You'll Love It

Cut from the rack — one of the most prized cuts on the lamb, with a tenderness you can taste
The bone adds flavour, conducts heat, and makes them easy to handle on the plate
Lightning fast to cook — a couple of minutes per side on a hot grill or pan, and they're ready
Equally impressive for a weeknight dinner or a dinner party — they dress up or down effortlessly
Australian lamb with the quality and freshness you expect from a proper butcher

Cooking Tips

Pan-fry: high heat with a splash of oil, 2 to 3 minutes per side for medium; rest for 3 minutes
BBQ: hot grill, same timing — 2 to 3 minutes per side, turn once only
Look for a golden, caramelised crust on the outside while the centre stays pink and juicy
Season simply — salt, pepper, and maybe a rub of garlic and rosemary is all good lamb needs.
Rest the cutlets on a warm plate for 3 minutes after cooking; the juices will settle, and the meat will finish cooking gently
For a French-trimmed look at home, scrape the top inch of the bone clean with a sharp knife before cooking

Serving Ideas

Piled onto a platter with lemon wedges, flaked sea salt, and a spoonful of mint sauce
Served over a warm lentil salad with roasted cherry tomatoes and crumbled feta
Alongside roasted chat potatoes and a simple green salad dressed with lemon and olive oil
Add Lamb Cutlets to your next order for the kind of cut that makes any meal feel like an occasion.

Butcher's Tip: Lamb cutlets want heat and speed — there's no benefit to cooking them slowly. Get your pan or grill properly hot before the meat goes on, and don't crowd the surface. The goal is a deep golden crust on the outside while the centre stays pink. If the pan isn't hot enough, the cutlet will steam instead of sear, and you'll miss that caramelised edge that makes all the difference.

Bonus Tip: Give your cutlets a quick French trim before cooking — use a sharp knife to scrape the top couple of centimetres of each bone clean. It takes thirty seconds per cutlet and the result is a restaurant-quality presentation that costs nothing but looks like you've trained in a professional kitchen.