Lamb Loin Chops
Tender, mild lamb loin chops from pasture-raised, grass-fed lamb—an easy-to-cook cut that’s excellent grilled or pan-seared.
Lamb loin chops are a tender, quick-cooking cut sometimes called the “porterhouse of lamb.” With a small loin on one side of the bone and tenderloin on the other, they're especially good simply seasoned and grilled, broiled, or pan-seared. A little salt, pepper, garlic, and rosemary is about all they need.
What makes our lamb special
Our lamb comes from sheep raised outdoors on pasture and grass-fed rather than raised in confinement. Produced on a small scale and processed in small batches, it's the kind of straightforward, carefully raised meat we want to put on our own family table.
Storage & Shelf Life
Keep frozen until ready to use. Best used within 6–12 months when kept frozen. Thaw overnight in the refrigerator before cooking. Once thawed, use within 3–5 days.
