Lamb Rib Chops (Domestic) image number 0
Lamb Rib Chops (Domestic) image number 1
Lamb Rib Chops (Domestic) image number 2
Lamb Rib Chops (Domestic) image number 0
Lamb Rib Chops (Domestic) image number 1
Lamb Rib Chops (Domestic) image number 2

Lamb Rib Chops (Domestic)

Price $159.99
  • In Stock
Frozen products may thaw in transit

Our ranching cooperative rears lamb in the Rocky Mountain region which provides plentiful pasture and lots of space. Their humane and responsible methods offer a healthy, stress-free environment for the young lambs, which results in tender, lush meat with full flavor. These thick and juicy double-cut chops are great on the grill, seared in a cast-iron pan, or roasted in the oven. Their size allows for a deliciously rare center, or for generously stuffing.

  • Domestically raised
  • From heritage breeds
  • Pasture-raised; finished with supplemental grain
  • No antibiotics, no hormones from birth
  • Certified Halal
  • 6 double chops - 6.25 to 7.20 oz each
  • Delicious, tender meat
  • Ships in an uncooked state
  • Product of USA
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing

Cooking Methods: Sear, Pan-Roast, Grill, Sous Vide

Cooking Tips: While you can cook these double-cut lamb chops any way you'd like, they are next-level great on the grill. Brush with neutral oil and season with salt and pepper or your favorite rub then grill over direct heat until medium-rare. This thicker cut is also great for stuffing and roasting.

Our domestically-raised lamb comes from the Rocky Mountain region, where our ranching cooperative provides a stress-free environment for the young sheep.

Brought to high-altitude pastures to graze on pristine grasses, the Rambouillet/Suffolk breed lambs are raised with natural and sustainable methods, and never given antibiotics or hormones. They are finished with a minimal supplemental grain feed which contains no animal by-products.

The lambs are raised to the age of six to nine months, instead of one year, which is more common, resulting in a tender texture and superb flavor.