|
|
|
The Loin Chop is one of the finest cuts on our grass-fed lamb. These chops have a small piece of vertebra that splits the chop. It is often referred to as a "T-Bone" chop. On one side there is the loin muscle and on the other side of the "T-Bone" is the Tender Loin. This cut is fantastic for the grill or stove top. Dry heat is best suited for loin chops as well as with any lamb chop.
|
|
|
|
|
|
|
|
