Talk to me about lamb chops...

16 years ago

In restaurants, I think of them as the rack-type - frenched or lollipop style. I am sure most of you can imagine what I am thinking of.

At home from the grocery store we always get the ones that look like little t-bones with a filet on one side and a strip steak on the other.

Are these both lamb chops? We call them both lamb chops. Do they have specific names to differentiate them? Just trying to figure it out!

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Comments (5)

lindac
16 years ago
Yep....all rib chops...different parts of the rack and different ways of cutting....and all yummy!
caliloo
16 years ago
Looking at the following link, it seems the ones that are served in a rack are just "lamb chops" and the ones that have the tiny T-Bone are the "loin lamb chops"..... At least that is my WAG

Alexa

Here is a link that might be useful: New Zealand Lamb
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My approach is easy, but not cheap. I buy the best danged double cut (two bones), rib lamb chops available (I love lamb chops). This time of year, the best are from New Zealand, where it's Spring. They're wee little and full of flavor, but not gamey. They're young and tender and easily available from Whole Foods. If you salt the outside it'll dry out. I don't season before cooking. Finish with a little salt. No pepper, but that's a matter of taste. It's a classic combo, but I don't care for rosemary with lamb, and it's better with older, bigger lamb than what I'm talking about. This time of year, American lamb can be getting muttony (long after lambing season), so if you go with local or Colorado herbs could be good. I use a cast iron grill plate in the oven to drain away dripping fat and give nice caramelized grill marks. A broiler pan is fine however. Broil at 375ÃÂ° F (adjust for the quirks of the oven) for 8-20 minutes per side depending on the size of the chop and how done you want it (20 minutes per side is a large chop, that hasn't been trimmed, totally well done). Some people have started serving it medium rare, but it can be tough that way, especially if it's a bigger chop. Classic is medium well. But that's it. Broil chops. Lightly salt. Serve.
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woodie
16 years ago
We usually buy the loin chops - they used to be more expensive than the rib chops, but I think when rib chops came into the limelight as finger food at wedding cocktail hours, their price went up and now they're more expensive than the loin chops. But we still like the loin chops and enjoy the fact that they're usually $2-3 cheaper per pound in our supermarket.

http://www.foodsubs.com/MeatLambRibs.html

http://www.foodsubs.com/MeatLambLoin.html
lindac
16 years ago
Yeahbut....it's all ribs....just nearer or further from the hind quarters.
Some with the portion we call the tenderloin included, some 2 ribs and some with just half a rib. Some have more of the rib bone left on and frenched some cut the rib separatly for riblets or breast of lamb.
And you can also have shoulder chops....which are like a chuck roast in a beef animal.

Here is a link that might be useful: lamb diagram
Daisyduckworth
16 years ago
In the pic at the link below you see three different lamb chops. From top to bottom you have a loin chop, a chump chop (cut from the top of the leg), and a cutlet (a trimmed loin chop).

Here is a pic of a chump chop.
http://comps.fotosearch.com/comp/IGS/IGS614/lamb-chump-chop_~IS294-020.jpg

Here is a pic of a shoulder chop:
http://www.bonappetit.com/tipstools/ingredients/2008/04/lamb_shoulder

Thick loin chops (and if they're lamb I'm a monkey's uncle - they're too dark for lamb! It's unusual to find those in Australia.)

http://images.google.com.au/imgres?imgurl=http://sizzleonthegrill.com/blog/wp-content/uploads/2008/11/lambchopsseasonedtrayweb.jpg&imgrefurl=http://www.sizzleonthegrill.com/blog/2008/11/17/cb-cooks-old-school-style-lamb-chops-grilled-over-charcoal/&usg=__T8opJtIYdC2Pvgr2v0OFaet8mDY=&h=324&w=448&sz=59&hl=en&start=33&um=1&tbnid=HElZclDAamB-mM:&tbnh=92&tbnw=127&prev=/images%3Fq%3Daustralian%2Blamb%2Bchop%2Bcuts%26ndsp%3D20%26hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-GB:official%26sa%3DN%26start%3D20%26um%3D1

This is how we mostly buy lamb loin chops:
http://farm3.static.flickr.com/2013/2280938137_9ed597268c.jpg

Lamb neck chops (usually used for stews etc, but the sweetest and tenderest meat on the animal. Once sold as dog's meat, now they're a choice cut called 'noisettes'! Noisettes may also be boneless loin chops rolled up and tied, as in this pic.)

http://images.google.com.au/imgres?imgurl=http://www.clancysofchester.co.uk/lamb%2520neck%25203%2520disc.jpg&imgrefurl=http://www.clancysofchester.co.uk/lamb.html&usg=__FR0St0YJbFxyA6rjmHW3-GYfQnQ=&h=1232&w=1632&sz=583&hl=en&start=8&um=1&tbnid=Ddi2LciM2S6rVM:&tbnh=113&tbnw=150&prev=/images%3Fq%3Dlamb%2Bneck%2Bchop%26hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-GB:official%26sa%3DG%26um%3D1

http://www.clancysofchester.co.uk/lamb%20neck%203%20disc.jpg

Lamb flap:
http://images.google.com.au/imgres?imgurl=http://www.vital.org.nz/barbeque/lambflapbench3.jpeg&imgrefurl=http://vital.org.nz/barbeque-lamb.html&usg=__eaKSJyGKAJmri6GuDfVWza3v29c=&h=325&w=395&sz=39&hl=en&start=5&um=1&tbnid=0o3Jg2_5iBL95M:&tbnh=102&tbnw=124&prev=/images%3Fq%3Dlamb%2Bflap%26hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-GB:official%26sa%3DG%26um%3D1

Here is a link that might be useful: lamb chops

Talk to me about lamb chops...

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lindac

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