These lamb chops are cut from the loin of our young, dry aged lamb sides. The loin is home to some of the most tender and tasty meat on the lamb, and this cut is equivalent to the T-bone steak in beef.
Grill your lamb chops like a steak for best results — on the highest heat you can get, and bringing the internal temperature up to 130°F (54°C) for medium-rare. For a gourmet touch, baste them in herb butter for the last minute of cooking. Then let them rest for 10 minutes before serving.
1 pound (454 g) per package, fresh-frozen and vacuum-sealed.
