"Tasty rib, quick cooking, juicy center."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
The rib is a tender and flavorful cut, ideal for high-heat cooking. Whether pan-fried, grilled, or barbecued, it browns quickly and retains a juicy interior when cooked for a short time and allowed to rest afterward. Its shape, with the bone in, adds flavor and an attractive presentation to the plate. For a clean result, season simply, sear over high heat, then finish over lower heat depending on the thickness. Prepared by your butcher, Allaert, a well-established business since 1978, serving customers only in Belgium.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Authentic taste
Lamb selected for its tenderness and aroma
We prioritize lambs whose origin and seasonality yield naturally flavorful meat. A rigorous selection process ensures tender meat with a perfectly balanced flavor profile, never overpowering. This guarantees delicate cuts, perfect for refined dishes and family recipes alike.
Everything you need to know before you buy
FAQ about Lamb chop | 1000 g
Which method gives the best results: a grill pan or a barbecue?
All three work very well; the key is a high heat for searing and careful timing. The pan is perfect for controlling the cooking process and basting with butter and herbs. The grill gives a nice sear and a drier flavor. The barbecue imparts a much-appreciated smoky taste, but requires careful management of the hot and cooler zones to avoid burning.
How to achieve a pink center without overcooking
Start by letting the meat come to room temperature, then sear it over very high heat to brown it quickly. Next, reduce the heat slightly and finish cooking, depending on the thickness, turning it only once or twice. Always let it rest for a few minutes so the juices redistribute and the rib remains juicy when sliced.
What a simple but effective seasoning!
Salt and pepper are already quite sufficient, especially with a good sear. To enhance the flavors, add crushed garlic, thyme or rosemary, and a drizzle of oil before cooking. In a pan, a little butter at the end of cooking allows you to baste and add a more indulgent touch. Use a light hand to let the flavors shine through.
How many pieces should I plan for per person?
For a typical meal, plan on 2 to 3 pieces per person, depending on size and appetite, especially if it's the main course. If you're serving with several side dishes, 2 may be enough. For a convivial table setting, even cooking followed by immediate serving helps keep the meat moist and warm.
How to prevent the rib from drying out when reheating
The best way is to cook it just until it's done and serve immediately. If you need to reheat it, do so very gently in a low oven with a little juice or a knob of butter. Avoid the microwave; it hardens quickly. Another option is to slice it thinly and warm it for a few seconds in a hot sauce.
Which sauce or garnish goes best with it?
For the sauce, a reduction of the cooking juices, a garlic and herb sauce, or a touch of mild mustard works very well. For a side dish, grilled vegetables, roast potatoes, green beans, or a fresh salad will balance the flavors. A light lemony note, such as lemon zest or a squeeze of lemon at the end of cooking, can also brighten things up.
- Choosing a selection results in a full page refresh.