Halal lamb cutlets cut fresh to order, Ikhlas Halal Butcher, Bradford

What’s the difference between lamb chops, back chops and cutlets?

September 18, 2026 Ikhlas Halal Butcher

Lamb chops and cutlets are the same thing, the rib chop, cut from the rack, with the long bone, and they are £17 per kilo at our counter. Back chops come from the loin, further down the animal, have a T-shaped bone and more meat, and are £13 per kilo. Cutlets are the ones you pick up by the bone at a BBQ; back chops are the ones you cook in a chop karahi. Both are HMC certified and cut fresh to order at Ikhlas Halal Butcher, Bradford.

£17/kglamb chops / cutlets, from the rack

£13/kgback chops, from the loin

~16chops on one lamb rack

Chop by chop

	Lamb chops (cutlets)	Back chops	Mutton chops
Where on the animal	The rack, the ribs behind the shoulder	The loin, the back, behind the ribs	Rack or loin of an older sheep
Bone	One long rib bone	T-bone or round loin bone	As lamb, thicker
Meat per chop	Small eye of meat, tender	Larger, with a little fillet	Larger, firmer
Price per kilo	£17.00	£13.00	£12.00
Chops per kilo	About 12	About 8	About 7
Best for	Grill, BBQ, frenched for a dawat	Chop karahi, pan-fry, oven	Slow chop curry
Product	Lamb chops	Lamb back chops	Mutton chops

Cutting lamb cutlets from the rack on the block, Ikhlas Halal Butcher, Bradford — Cutlets being cut from the rack. Sixteen ribs, sixteen chops.

HMC-certified lamb carcasses hanging in the chiller, Ikhlas Halal Butcher, Bradford — Rack and loin are the two most prized parts of the carcass.

Why cutlets cost more

There are only about sixteen rib chops on a lamb, and they are the most tender meat on the animal. Everything else on the carcass is worth less per kilo, so the chops carry the price. Back chops come from the loin, the same muscle that gives a lamb its saddle, and there is more of it, with a larger eye of meat, so per kilo you get more meat for less money. If you are cooking chops in a masala, back chops are the better buy; if you are grilling and handing them round by the bone, cutlets.

French trimmed, or not

French trimming is scraping the rib bone clean so the chop looks like a lollipop. It is presentation, not flavour. You lose the little strip of fat and meat along the bone that some people like best. We do it on request at no extra cost; write "French trimmed" in the note.

How many chops per person

Three cutlets as a main, two if there are other dishes; two back chops as a main. There are about twelve cutlets in a kilo and eight back chops. For ten people as a main, buy 2.5kg of cutlets or 2kg of back chops.