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Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops.

A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat.

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....