California Lamb Cuts: A Seasonal Sensation

While you’ve come to know Flannery Beef as your go-to source for dry aged beef, each Spring something a little more unexpected steals the spotlight: lamb.

Not just any lamb—this is true California-raised lamb, a rarity in a landscape dominated by imports from Australia and New Zealand. And while those imports have their place, Flannery’s lamb offers something distinct: freshness, richness, and a sense of place you can taste.

The first two lamb cuts are the most prized: the Lamb Loin and the Rack of Lamb. Each is tender, luxurious, and wonderfully simple to prepare.

Lamb Loin

The Lamb Loin—a mild yet full-flavored cut of lamb—sits right at the sweet spot between tender and meaty. Think of it as the lamb version of a filet mignon.

How to Cook Lamb Loin

Lamb loin does best with a quick sear in a hot cast iron pan and a finishing touch of butter, garlic, and rosemary. Rested and sliced into medallions, it’s elegant enough for dinner parties but easy enough for a Tuesday night with a glass of Syrah.

Rack of Lamb

Then there’s the Rack of Lamb, that hallmark of special occasions. Flannery’s lamb racks come Frenched, the bones clean and ready for presentation. It’s a showstopper cut, known for its tender and flavorful meat.

How to Cook Rack of Lamb

Roast the rack of lamb whole for a centerpiece dish at low heat (225°F until just shy of medium rare, then a quick high-heat sear for that coveted golden crust). Slow roasting at low heat enhances the rich flavor of the meat.

Or, slice the racks into double chops and grill quickly. A swipe of mustard and a coating of fresh herbs and breadcrumbs? Classic. Marinated in a rich harissa glaze, grilled and splashed with a squeeze of lemon? Equally brilliant.

Rounding out the lineup are two lesser-known lamb cuts that might just become your new favorites: Lamb Loin Chops and Lamb Riblets.

Lamb Loin Chops

Lamb Loin Chops are essentially mini T-bone steaks—each one a perfect individual portion with both the tenderloin and strip. Easy to cook and packed with flavor, they’re ideal for a fast weeknight meal or a casual spring grill-out.

How to Cook Lamb Loin Chops

Lamb loin chops are a tender cut, ideal for quick cooking methods. Just season generously with salt and pepper, sear or grill until medium-rare, and let the natural richness of the meat shine.

Lamb Riblets

Lamb Riblets, on the other hand, are the ultimate sleeper hit. Cut from the rib section, these are smaller, snackable ribs that crisp up beautifully under high heat. The rich fat in lamb riblets contributes to their flavor and juiciness.

How to Cook Lamb Riblets

Lamb riblets are begging for bold flavors—think pomegranate molasses, a soy-ginger glaze, or a dry rub heavy on cumin and coriander. Roast or grill until the edges caramelize and the meat pulls easily from the bone. They’re unfussy, a little rustic, and absolutely irresistible—perfect for sharing, if you’re willing.

 Be sure to check out our Sticky Lamb Riblets recipe.

Why Choose Flannery Lamb

Because Flannery lamb is raised in California, it doesn’t carry the gamey undertone some associate with long-traveled imports. It’s lamb that tastes like lamb should—mild, tender, and deeply satisfying.

A different offering for the Flannery name, yes—but we have a feeling it won’t stay under the radar for long.