Loin Lamb Chops


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For the meatiest lamb chop you will want to choose loin chops, the porterhouse of lamb.

These incredibly juicy chops are cut from the heart of the loin and are ideal for grilling or broiling.   The 4-oz. chops are approximately  1″ thick and the 6 oz. chops are approximately 1 ¼” thick.  Eahh chop is precisely trimmed for uniform grilling and their uniform marbling assures a juicy robust flavor every time.   Serve your lamb chops with a side of grilled pears and a dollop of mint jelly…yum.


Always shipped frozen inside a reusable insulated cooler packed in dry ice.


Earn up to 189 Points Points.

Earn up to 189 Points Points.

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Lamb has long been associated with Springtime: It is eaten during spring holidays like Easter and Passover, and a large crop of lambs are born during this season. However, summer is also a great time for lamb and if you've never tasted grilled lamb chops you have been missing a real treat.   Loin lamb chops are found between the ribs and the leg of the animal -- it’s the lamb equivalent of a porterhouse or T-bone steak. There is much more meat on a loin chop than on a rib chop, and the meat, is absolutely delicious.   It’s best cooked to medium-rare, or 130° F, and should be allowed to rest before serving.

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12-chops, 4-chops, 8-chops




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