Lamb Chops

Loin Chops

Rib Rack Chops

Loin, Rib(Rack) Chops

  • Primo lamb chops come from the loin or the rib (rack).
  • Typically, you’ll find rib chops either Frenched, not Frenched, or Frenched to the eye of the chop (which resembles a petite “lollipop” chop, perfect for small plates or appetizer courses).
  • Both loin and rib chops are tender, moist and juicy.
  • Chops require little more than a dry or wet rub (or a fresh, simple marinade of citrus and herbs or chilies).
  • They are perfect for Grilling, Roasting and Broiling.
  • Use care not to over-cook these. Best with a bit of pink in the middle. Cook to internal temperature of about 145°F for medium rare, 160°F for medium and 170°F for well done.

Center Cut Leg Steak

Shoulder Arm Chop

Shoulder Blade Chop

Shoulder, Leg

  • Shoulder chops and center cut leg steaks do marvelously well when marinated for up to 4 hours and grilled, or they are moist and tender slow cooked.
  • Since they are thinner chops, they cook up quickly and, with a high-heat grill, they sear crisp on the outside with a beautiful, meaty and juicy inside.
  • They are less expensive cuts which many lamb aficionados tend to prefer–perfect for classic Greek, Middle Eastern and other ethnic seasonings.
  • Cook to internal temperature of 145°F for medium rare, 160°F for medium and 170°F for well done.

Other Lamb Cuts