Meat
Chump Chop
Mutton chump chops are cut from the rump end—meatier and slightly harder-working than mid-loin chops, excellent grilled or pan-fried. It carries stronger mature sheep flavour with deep fat and spice affinity. Season well, cook over high heat, rest. A brief covered finish helps if thick. Being older than lamb, it needs time or bold spice to manage collagen and flavour.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.2 g
- Saturated Fat 5.03 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.79 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 72.1 mg
- Sodium 57.2 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.2 g
- Water 56.9 g
- Energy 212 kcal
- Water 56.9 g
- Protein 24.2 g
- Fat 10.2 g
- Saturated Fat 5.03 g
- Monounsaturated Fat 4.79 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.75 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 341 mg
- Major Minerals 339 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.75 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East; chump chop of mutton took a named place in that kitchen trade.
Commonwealth home cookery kept mutton curry and slow stews when premium lamb prices rose. Cooks treated chump chop of mutton as a cut with its own timing and sides.
As mutton cookery specialised, chump chop was portioned and sold ready for the pan. Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints.