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Lamb Loin Chop (Frozen)


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Comes from:

The loin. 

Best cooking method:

Not all chops can be cooked the same way. Some can be seared on the stovetop, others will need to be cooked slow and low. It just depends on how worked the muscle is. The loin is less worked than the shoulder. Consider loin chops to be mini porterhouses; they have both sirloin and tenderloin. But you can’t mess these up; they can be cooked rare to well done. They have a fat cap. Season with salt and pepper and rub with olive oil. You can cook them like you would a perfect steak – sear on stovetop and transfer to a very low oven.


Loin chops are less expensive than rib chops. We have several blog posts about cooking lamb on our website.

Similar cuts:

Rib chops.

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.

I need about