Comes from:
Cross cut of leg of lamb, contains round muscles.
Best cooking method:
Great to marinate and put on the grill. Also, you can pan sear in a cast-iron pan over med-high heat.
Tips:
These cook quickly, about 5 minutes each side, so keep an eye on them. Let them rest for a few minutes after cooking.
Similar cuts:
Lamb round bone chop, lamb shoulder chop.
Ordering instructions:
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.
