These firm chops are taken from the rump of the lamb at the point where the top of the leg meets the loin. These chops are plump and generally lean.
Cook these chops on the grill, griddle or pan-fry them for best results. Cook them for 6-8 minutes on each side depending on thickness.
For that same distinctive firm texture, try a chump steak. For other meaty chops try a loin chop, valentine steak or a Barnsley chop.
The chump chop is considered to be the equivalent to a rump steak in beef.