These juicy, meaty chops are cuts of lamb/Goat which are made by cutting at an angle perpendicular to the spine, generating a single serving of meat which is traditionally cooked and served with the bone in. ... The best chops come from the loin, rib, and sirloin. These chops are tender, easy to cook, and evenly textured.

Tips for cooking Mutton:

• Always go for fresh meat. Don’t keep raw meat outside for a long time. Refrigerate it and use.
• It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.