Lamb - Chops


Chops are among the most popular fresh lamb cuts. The most tender and expensive chops are cut from the loin and rib. Less expensive lamb chops are cut from the leg and shoulder.

Blade Chop

The blade chop is cut from the rib or back side of the blade section of the shoulder. It is economical and flavorful and is a bit more tender than the arm chop. It is usually grilled, broiled, or pan-fried for the best results.

Arm Chop

The arm chop is cut from the upper arm section of the shoulder primal and is a bit tougher than the blade chop. It is usually broiled or grilled, but braising makes it very tender. The arm chop is also known as the shoulder chop and the round bone chop.

Rib Chop

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore somewhat more flavorful. If the meat is scraped from the ends of the bones (Frenching), the chop is known as a French lamb chop or a Frenched lamb chop.

Loin Chop

The loin roast can be sliced crosswise into individual chops. Loin chops are the most tender, leanest, and most expensive of the various lamb chops and can be identified by the "T-bone". The loin chop is sometimes called the lamb T-bone chop. If cut from both sides of the backbone, they are called double chops or English chops. Loin chops are usually grilled or broiled, which allows the meat to remain tender and flavorful.

Leg (Sirloin) Chop

Chops come from the sirloin end of the leg and steaks come from the center of the leg. They are both identifiable by the crosscut section of round leg bone within the meat. Sirloin chops are very meaty and make a larger and more economical chop than either rib or loin chops, but they are almost as tender. They are best when grilled or broiled.

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