Lamb Loin Chops (4 pk) – Premium, Pasture-raised

Description

THE CUT

Lamb loin chops are basically the T-bone of the lamb, coming from the back between the legs and the ribs. This is arguably the most tender lamb cut and is a great, nutritious alternative to beef steaks.

PREPARATION

Remove your chops from the packaging and pat dry. Allow your chops to sit at room temperature for one hour and then heavily season with salt. Heat a cast iron skillet on high heat and add oil. Once the oil is hot, place the chops in the skillet and begin flipping them every 15-20 seconds. When the chops are nearly ready, add butter to the skillet and continue flipping them every 15-20 seconds until your chops have reached an internal temperature of 125 degrees (for medium-rare). Remove chops from the skillet and allow to rest for 5 minutes before serving.

This gradual and progressive searing technique will sear the outside of your chops without overcooking areas just under the exterior. If wish to sear the edges of your chops, using tongs, hold the chops as appropriate against the pan for 15 seconds at the end of cooking.

WATERLOO RANCH LAMB

This ain’t no grocery store meat. Experience our grass-fed, grass-finished lamb from our pasture-raised Katahdin sheep flock. Our sheep are raised in intensive regenerative ranching systems that build our soil, ensure happy, healthy animals, and produce high-quality meats.

As a hair sheep breed, our Katahdin flock gives us lamb with an approachable, delicate flavor, perfect for first-time lamb eaters and lamb enthusiasts.

PICK-UP LOCATION INFO

For exact pick-up times and locations outside of farmer’s market season, please view the Ranch Shop home page. To make sure you’re always the first to know about the next pick-up location, follow us on Facebook and/or sign up for our newsletter.