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Lamb Chops

Lamb Loin Chops — 4 packages for 20% off

$129.49
Price: $129.49

Whispering Meadows brings you naturally-raised, grass-fed lamb that is free range and pasture raised with zero antibiotics or artificial hormones. Order online direct from our farm!Premium rack of lamb from Whispering Meadows' free-range young spring lambs raised on organically grown pasture grasses

Order 4 packages of lamb chops and save 20%.

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.

4 packages for 20% off, a $30.72 savings.  1 pound (454 g) per package, fresh-frozen and vacuum-sealed.

Lamb Shoulder Chops — 4 packages for 20% off

$113.40
Price: $113.40

Whispering Meadows brings you naturally-raised, grass-fed lamb that is free range and pasture raised with zero antibiotics or artificial hormones. Order online direct from our farm!Premium rack of lamb from Whispering Meadows' free-range young spring lambs raised on organically grown pasture grasses

Order 4 packages of lamb chops and save 20%.

Lamb shoulder chops are made up of an interesting group of small muscles from the shoulder.  Each of these little muscles has its own unique characteristics, and overall they are some of the harder-working muscles in the animal.  That makes for some of the most highly flavourful meat in the lamb, and at the same time you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  Our preferred method is sous vide, or you can also braise your shoulder chops in a low oven.  You’re aiming for around a 125°F internal temperature, which will finish at a medium rare.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

4 packages for 20% off, a $28.36 savings.  1.25 pounds (568 g) per package, 5 pounds in total.  Fresh-frozen and vacuum-sealed.

Lamb Loin Chops — 1 lb

$38.40
Price: $38.40

Whispering Meadows brings you naturally-raised, grass-fed lamb that is free range and pasture raised with zero antibiotics or artificial hormones. Order online direct from our farm!Premium rack of lamb from Whispering Meadows' free-range young spring lambs raised on organically grown pasture grassesThese 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.

Lamb Shoulder Chops — 1.25 lb

$35.44
Price: $35.44

Whispering Meadows brings you naturally-raised, grass-fed lamb that is free range and pasture raised with zero antibiotics or artificial hormones. Order online direct from our farm!Premium rack of lamb from Whispering Meadows' free-range young spring lambs raised on organically grown pasture grassesLamb shoulder chops are made up of an interesting group of small muscles from the shoulder.  Each of these little muscles has its own unique characteristics, and overall they are some of the harder-working muscles in the animal.  That makes for some of the most highly flavourful meat in the lamb, and at the same time you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  Our preferred method is sous vide, or you can also braise your shoulder chops in a low oven.  You’re aiming for around a 125°F internal temperature, which will finish at a medium rare.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

1.25 pounds (568 g) per package, fresh-frozen and vacuum-sealed.

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