About this cut
Also known as leg steaks or gigot chops, these cuts offer a robust, meaty experience with a leaner profile than their loin counterparts. Cut crosswise from the leg, they feature a small section of the leg bone, providing marrow-enhanced depth during cooking. The texture is firm yet tender, characterized by a clean lamb flavor and minimal intramuscular fat. These chops represent the perfect balance between the elegance of a chop and the hearty substance of the leg.
Taste-DNA
Derived from the hind leg (gigot) of the lamb, these chops consist primarily of the gluteus and biceps femoris muscles. Because these muscles are more active than the loin, they possess a deeper color and a more structured grain that requires careful temperature control to maintain tenderness.
Preparation
Cooking Guide
For optimal results, pan-sear or grill over high heat to achieve a deep Maillard crust while maintaining a pink interior. Aim for a medium-rare finish with a core temperature of 54°C (130°F) to prevent the leaner fibers from drying out. Avoid overcooking, as the lack of heavy marbling makes these chops sensitive to heat; allow at least 5 minutes of resting time to ensure juices redistribute throughout the muscle fibers.
Core Temperatures
Portions per Person
Enhance the lean profile with a bright gremolata or a red wine reduction, and pair with a high-acid red like a Pinot Noir or a light-bodied Gamay.