Also called
🇬🇧Chump Chop🇲🇽Chuleta de cadera de cordero🇦🇷Chuleta de cuadril🇫🇷Côtelette de gigot🇪🇸Chuleta de pierna🇵🇹Costeleta de borrego🇧🇷Costeleta de cordeiro🇮🇹Costoletta di groppa d'agnello🇩🇪Lammhüftkotelett
The chump is the rump section of the lamb, located between the loin and the leg. It produces thick, well-flavoured chump chops that are meatier than loin chops but with more fat marbling. A British grill staple, the chump chop is often sold with a small round bone in the centre. The chump can also be sold as a boneless roasting joint, and is valued for its balance of leanness and depth of flavour.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Lamb Chump Chopprimary | |
| 🇬🇧United Kingdom | Chump Chop | A thick, round chop from the rump — a British butcher's classic. |
| 🇲🇽Mexico | Chuleta de cadera de cordero | |
| 🇦🇷Argentina | Chuleta de cuadril | |
| 🇫🇷France | Côtelette de gigot | Cut from where the loin meets the leg; less common as a named cut in France. |
| 🇪🇸Spain | Chuleta de pierna | |
| 🇵🇹Portugal | Costeleta de borrego | |
| 🇧🇷Brazil | Costeleta de cordeiro | |
| 🇮🇹Italy | Costoletta di groppa d'agnello | |
| 🇩🇪Germany | Lammhüftkotelett |
Free Lamb Chump Chop reference card
Diagram, cooking notes, and 8 names on one printable page.
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