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

Description

THE CUT

Lamb rib chops come from the upper back portion of the lamb ribs and they are sometimes left whole and sold as rack of lamb. We have them cut into chops so they can be more easily prepared and enjoyed in smaller portions. The eye of meat at the end of the rib chop is incredibly tender, basically the ribeye of the lamb, perhaps only second in tenderness to the meat of loin chops. The meat near the thin part of the rib chop is slightly less tender and more fatty, and is sometimes cut off (and hopefully prepared in some other fashion) so the bone can become a handle of sorts. We have this left on when cut, so you can prepare it as you wish.

PREPARATION

Lamb rib chops should be prepared the same as beef steaks and lamb loin chops. Allow your rib chops to sit at room temperature for one hour and then follow the procedures in this short video. (Note: This is a loin chop video but the procedures are the same). Be sure to adjust searing times and heat based on the thickness of your chops. You may also wish to sear the fatty side of the rib chops by setting them (or holding them with tongs) on their sides for about 30 seconds at the very 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.