Description
The lamb loin is home to the tenderloin and loin chop. Taken from the whole loin which is found in the saddle region of the animal, this primal cut sits high on the list of favorites due to its tenderness and classic lamb flavor profile. The lamb loin chop comes as either a Porterhouse entrée style chop of 4-6oz or as a mini T-bone appetizer chop ideal for small plate application.
Less is more when it comes to preparing loin cuts. To preserve the flavor and tenderness
of loin chops or tenderloin, employ dry heat methods such as pan frying, grilling or broiling. When seasoning, stick to complementary profiles found in cumin, garlic, and rosemary. Be cautious not to over season, as this will mask the natural flavor of the loin. When grilling, do not char or over cook as this will compromise the mild flavor of lamb.
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