Description
These come off whole racks from a flock of Dorper cross lambs grazed near Menard, west of the Hill Country. We take the rack off the saddle, remove the chine, french the bones back an inch and a half, and cut single chops to whatever thickness you ask for. The trim from the frenching goes into our merguez.
Salt them thirty minutes ahead. Hot pan with a little oil, ninety seconds a side for a three quarter inch, then hold them fat edge down against the pan for a further minute to render. Rest four minutes. Any longer resting and they go cold, because there is not much mass here.
Specification
- Breed: Dorper cross, Menard County
- Aged: 7 days, wet, in the rack
- Feed: pasture grazed, no grain
- Trim: bones frenched, chine removed, fat cap trimmed thin
- Bone: bone in
- Sold by: the chop, cut to order
Cooking
Pan or grill over high direct heat. Lamb rib chops are best at 130F to 135F internal. They will go grey and tighten quickly past that, so pull them early and let them rest.
Storage
Three days in the fridge. They freeze well laid flat in a single layer, and because they are thin they thaw in a couple of hours in the fridge.
Priya Raman (verified owner) –
Ordered twelve of the 4oz at 1 inch for a dinner party and served them as a first course. Bones were scraped properly clean so they looked the part with no work from me.
Callum Reyes (verified owner) –
Mild for lamb, which suited my family. The tip about holding the fat edge against the pan is worth following, it changes the whole chop.
N. Adeyemi (verified owner) –
Tasty chops but mine came noticeably thinner than the 1 inch I selected, closer to three quarters, and they overcooked before I got any colour on them. Shop offered to sort it out when I mentioned it.
Beatriz Nogueira (verified owner) –
Good quality and clearly fresh. Expensive per ounce once you account for the bone, so I treat them as an occasional thing rather than a weeknight dinner.