The Lamb Loin Chop Rip Off

One of my favourite things cooked on a braai is Lamb Loin chops. I like them done like you would get a steak in a good Steakhouse. Cooked over very hot coals so that they are charred on the outside but still medium/rare and juicy on the inside. Most people however throw them on the fire, leave them for 45 minutes while have a few "Dops", turn them over and then leave them for another 45 minutes while consuming another few "Dops". The dry and cremated remains are now ready. Anyway, each unto his own and the purpose of this chapter is to show how we are being totally ripped off for these by the local butchers. 


This is an image of the typical Loin chop that you get here in South Africa.

 What the hell is that disgusting "thingy" hanging from the chop at the bottom left??? It is actually a piece of flank(stewing meat) that is left on by the butcher in order to boost his profits. It is chewy and at R120.00 per kg (Price I paid at Pick n Pay yesterday) is an insult to our intelligence. (I made the butcher cut it off BEFORE weighing the meat).
If you ever watch overseas cooking channels on T.V you will notice that this is a purely South African thing.


Here is an image from Google Images of what Loin chops should look like. Time to stand up and stop taking it.