Chump End

This joint is taken from between the leg and the loin and may be cut into juicy chops for grilling or frying, or boned and rolled for roasting.

Chump chops are oval, with a small central bone. As each leg only yields two chops, they tend to be more expensive than loin chops.

The two legs, the saddle and the chump end make an impressive banqueting cut called a baron of lamb.