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There are as many definitions of lamb as there are people. The more grass and less milk, the more the meat moves to mutton. Lambs will continue to suckle until mom gives them a kick to the head. Chops from an animal that is on 80% milk, 20% grass are closer to “lamb” than meat fed on 80% grass and 20% milk. More grass, the stronger the flavor. The eye test would be that the medallion in a bit larger than a silver dollar. Traditionally, chops come from a rack that includes 7 bones, although there are very good packers that now provide 8 bone racks. Extending the cut and using older, large animals is a profit directed move. Lamb is a premium product and packers would like to make a buck.

True lamb chops are not a common fare in the local supermarket. A specialty butcher shop would be your best bet. Some of the best come from Colorado. Occasionally you may find Australian racks and they are not too bad.

If you go the rack route you can roast and then remove the meat and slice. A 7 rib rack will provide 3 “restaurant” portions. If you want to make chops you will need a few tools. A boning knife with a very thin profile, a cleaver, and a bone saw. You can cheat on the bone saw by finding a hardware store that makes meat band saw blades. Have them cut a piece to fit your hacksaw frame and punch mounting holes. Carbon steel so clean accordingly.

You can refer to the NAMPs (National Association of Meat Purveyors) book for procedures and pictures, but basically, cut out the spine bones with the saw, dividing the rack into two equal sides. Cut out the membrane between the ribs - down one side with the knife bevel floating against the bone, a rounded cut at the bottom, and up the other side. A square cut at the bottom presents a poor appearance. Traditionally a lamb chop has two ribs, with the small end three. Remove as much surface fat as you can. Cut as deep into the bone as possible with the saw, slice the meat with the boning knife, and finish the separation with the cleaver. You now have six “French” lamb chops, four with two ribs, and two with three. Pair them for serving to make equal portions.

For cooking, a very hot broiler is ideal but a sauté pan can do an acceptable job. Medium rare is, to my taste, the best option. Flavoring can range from garlic, to marjoram, or nothing. A mint jelly is traditional with the unspiced version but the Prairie Thyme Company makes a Raspberry Jalapeno Ambrosia that will knock your socks off.

thank you very much!

Lambs will continue to suckle until mom gives them a kick to the head.

Before I became a breastfeeding mama, I used to think the cows and sheep were so cruel to do this to their older babies! Until I nursed a teething baby for hours on end and started singing “Set me free, why don’t cha babe...”LOL. I understood the mama farm animals finally....

The consistently best lamb we can get around here is at Costco. And it is usually only 4.99 a pound for boneless legs. Always delicious.