Lamb rib chops are a classic for a reason, and these grass fed rib morsels are protein-packed and nutrient dense.
Rib chops are cut from lamb rack. Each chop consists of a piece of muscle connected to a rib bone. This cut is the equivalent of a beef ribeye or pork bone-in chop, but lamb rib chops are bite sized.
Rib chops are tender, flavorful, and loaded with protein and nutrients.
We recommend cooking rib chops hot and fast on the grill or in a pan. Use Provence herbs or Moroccan spices for delectable flavors.
To ensure the most tender bite, cook to medium rare (130°F). Rib chops are small and the internal temp rises really fast - keep your meat thermometer handy to avoid over-cooking.
In addition to the nutritional benefits of lamb, you can rest assured that our lamb comes from a local farming partner who farms the same way we do. You don't need to worry about exposure to agricultural chemicals, routine antibiotics, steroids, or inhumane, CAFO-like conditions.
Lambs graze on pristine pastures and are moved to fresh grass everyday like nature intended.
