Lamb Loin Chops

Lamb Loin Chops

The lamb loin chop is cut from the lamb saddle, which is adjacent to and of equal quality with the rack of lamb. The saddle is split in two, and then each separate loin is cut into separate chops with a  1 ½” thickness. This is a perfect size for either grilling or pan searing. I would plan on two chops per serving, but of course, this will depend on the appetite. The 6 pack is the entire loin, from Porterhouse to Rib. The 2 pack are Porterhouse only.

Size PriceQuantity
2pc $18.00
6pc $45.00

The lamb loin is cut into individual bone-in lamb loin chops. The thickness will average 1 ½” per chop. Just like in the beef loin, one end of the lamb loin will have a larger filet than the other end, so even though all will be similar in thickness, the size (diameter) will differ from one end to the other. The individual weight of the chops will range between 6 oz and 8 oz each. For this reason, we have packaged them in units of six each, which creates a uniformity per package.

Product will ship frozen

The lamb is sourced from Northern California, which with its temperate climate and proximity to the ocean, we believe rivals the famous coastal lamb of France.

In my mind, this is the superior cut for making a “chop.” The rack of lamb can also be cut into lamb rib chops, but it is a more delicate piece and easily overcooked. The lamb loin chop has all the qualities of the lamb rib chop, but with more meat and a better thickness. This will give you way more control over the finished product when cooking. I’m a bit of a believer in everything has its place, and if a lamb chop is what you are looking for, the lamb loin chop is where you want to look.

The easiest methods for cooking lamb loin chops are either on the grill or pan sear on the stove top. Both will be simple to do. When grilling, be alert that the lamb chops will tend to flare, but this is nowhere near the same issue as when doing a rack of lamb or a loin of lamb, which are tricky on the grill. A variation on the pan sear method is to just brown them in the pan, then transfer to a 350-degree oven to finish.

As for seasoning, this lamb has a world of natural flavor, so you don’t need much to improve it. I usually only lightly salt and pepper the outside, but the first rule is there are no rules. So, garlic, rosemary, thyme, or whatever added flavor you happen to enjoy is a perfect compliment.