Description
Cut across the saddle of Dorper cross lambs from the Menard flock, so each chop carries the loin, the T-bone and a nugget of tenderloin. We take the saddle whole, strip the kidney fat and the flap, and cut straight chops rather than the wedge shapes you get when someone cuts freehand.
These take heat better than rib chops because there is more mass on the bone. Grill over medium-high, three minutes a side for a 1 inch, then move them to a cooler part of the grill and stand them on the fat edge for two minutes. Rest six minutes with a squeeze of lemon over them.
Specification
- Breed: Dorper cross, Menard County
- Aged: 7 days, wet, in the saddle
- Feed: pasture grazed, no grain
- Trim: kidney fat and flap removed, tail left short
- Bone: bone in, T-bone
- Sold by: the chop, cut to order
Cooking
Grill or heavy pan over medium-high. Pull at 133F for medium rare. The tenderloin side cooks faster than the loin side, so angle the pan or shift the chop if you want both even.
Storage
Three to four days in the fridge. Freezing is fine for two months, but the thin tail dries out first, so trim it off before freezing if you are keeping them a while.
H. Nakagawa (verified owner) –
Better buy than the rib chops if you are actually feeding people. Two of the 7oz per person is a real dinner. Straight cut so they sat flat on the grill.
Marissa T. (verified owner) –
Lovely lamb, strong flavour without being gamey. I do wish the tail end was trimmed a touch shorter as it always cooks past before the rest is ready. Small thing.
Owen Delacroix (verified owner) –
Grabbed these on the sale price for the 5oz and could not fault them. Rested them with lemon like the description says which cut through the fat nicely.