The lamb loin chop sits between the ribs and the leg of the animal and is the lamb equivalent of a porterhouse or T-bone steak. It has more meat than a rib chop but can be cooked similarly to the rib chop and is best at medium-rare (130° F) Nothing screams summer quite like lamb chops on the grill with mint sauce! Here's our favorite recipe for lamb chops with mint sauce, from on of our favorite cooking magazines. You can use either lamb loin or our lamb rib chops. More info on the different types of lamb chops and how to choose the right ones for you can be found here.
Our grass-finished lamb comes from our partners at Edler Acres. More information about their farm can be found at: https://edleracres.com.