On Sat, 7 Jan 2017 12:41:10 -0700, graham > wrote:

>On 2017-01-07 12:32 PM, Je?us wrote:
>> On Sat, 07 Jan 2017 11:24:47 -0800, sf > wrote:
>>
>>> On Sat, 7 Jan 2017 11:12:34 -0500, Dave Smith
>>> > wrote:
>>>
>>>> I had never before seen lamb leg chops but my wife bought some at the
>>>> butcher yesterday. This could be my new favourite cut of meat. She
>>>> marinated them for a while with olive oil, lemon, garlic and rosemary
>>>> and then cooked them in the grill pan. They were delicious.
>>>
>>> Sounds wonderful. Haven't seen those at the store in practically
>>> forever.
>>
>> I raise sheep as you probably know by now, so that's where my
>> lamb-mutton (as opposed to purely 'lamb') comes from. I never butcher
>> the legs and leave them whole - they're too big - usually I'll cut one
>> or two pieces for roasts and make chops from the rest. I've heard them
>> being called steaks more often than chops.
>>
>I have always considered chops to come from the rib cage.

Yes, also the shoulder and loin IMO. Sometimes I keep the backstrap
whole (yum!), sometimes I'll cut that up into 'cutlets', at least
that's they are called in Australia.

> I wonder if
>the name comes from the old, pre bandsaw method of cutting them. The
>village butcher used to use a knife to cut down between the ribs and
>then use a cleaver to chop through the spine.

Could be?