What Part of Lamb is Lamb Chops?

Part of Lamb is Lamb Chops

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Whether starred as a centerpiece of the table or the side dish, lamb chops are widely eaten for their taste.

Spring is considered the season for lamb and many meat lovers enjoy lamb meat delicacies during this time of the year.

Most people think it is a fancy dish that can just only be eaten at an upscale restaurant. That’s so untrue, lamb chops are not only delicious but easy to cook requiring no time.

Knowing where it comes from and different lamb chop types will help you pick the right cooking methods.

What Part of Lamb is Lamb Chops?

Lamb chops are a fancy dish, used in a variety of recipes for its distinctively rich and savory flavor. Besides beef, pork, and chicken chops, lamb chops are also widely popular.

Lamb chops are cut at an angle perpendicular to the spine, giving a single serving of meat.

They are typically bone-in meat chops coming from different parts of the animal. This expensive cut is generally cut from the shoulder, loin, sirloin, or rib.

People prefer lamb chops from loin and ribs, parts of the ribs and vertebrae are also included in the chops. Lamb chops taken from ribs are normally cooked individually over a grill or barbecue and this lamb part has more taste.

When cooked together as a whole, it is called racks of lamb. This meat is very tender, flavorful, and evenly textured thanks to the young age of the animal.

To identify high-quality chops, make sure that they are finely textured and have a light red color with an even distribution of fat.

Though many meat lovers assume otherwise, this is an easy to cook lamb cut that can be baked, broiled, grilled, or cooked.

Depending on the country and region, the part where lamb chop is cut from may differ slightly.

Types of Lamb Chop

This is a versatile cut and many people do not know that there are several types of lamb, some more popular than the others. You will find a number of cuts to complement your recipe with a bolder, gamier flavor.

These chops are easy to portion and quick to cook depending on the part of the lamb they come from or type.

Different parts of the lamb can be carved into chops or cut into cutlets. Some of the popular and commonly used lamb chops are as follows

Rib Chop

It is one of the popular lamb cuts and the equivalent of a ribeye steak on a cow. Rib chop is considered the king of all lamb cuts, therefore, the most prized cut of the entire lamb.

It can be easily recognized by the long, thin rib bone extending from the tiny lollipop of meat.

This chop comes from a tenderloin that sits under the ribs. Since it does not get much exercise, this makes the rib chop soft and sinew-free.

This cut is usually available ‘French-Trimmed’ meaning the meat has been scraped between the bone and the rib. Ask for ‘un-frenched’ meat, the one that has not all the meat and fat trimmed off.

Loin Chop

Next up is the loin chop, it is the second most popular cut for chops. This cut comes from the ribs and the leg of the animal.

This equivalent T-bone steak of lamb has loin on one side and a small portion of fillet on the other side.

It is meatier than the rib chop but slightly less tender and flavorful. They are slightly thicker, harder to overcook, therefore, can take the direct heat for a little longer on the barbecue.

Barnsley Chop

Barnsley or saddle chop was first used in a hotel in Barnsley, that’s how it got its name. This double loin chop has a larger size and is sufficient for an individual.

Similar to the regular loin chop, it can be cooked low and slow owing to the bone running through it. The presence of bone will prevent the meat from drying up.

Shoulder Chop

Shoulder or Blade chop is the least cooked and inexpensive cut due to the high-fat and bone content. It is the cheaper of the four by a large margin.

The Shoulder chop is a hard-working and fatty area that gets a lot of work, therefore, the meat of this part is less tender than the rib and loin cut. These chops are larger in size than the aforementioned cuts with a significantly bold flavor.

Due to the tougher muscle structure, it needs to be cooked slightly longer than rib or loin chop at low heat. A low and slow cooking process softens the chewy connective tissues.

Shoulder chop can be seared and barbecued with delicious outcomes. Fat can be trimmed off or not depending on how much of a deeper, lamby flavor you want.

Lamb Chops Uses

To put it simply, these are small cuts of bone-in fresh lamb meat coming from different parts of loin, ribs, shoulder, and blade. Not all lamp chops are the same, the term itself refers to the several versatile cuts of meat.

The most popular and commonly used lamb chops come from rib and loin. The shoulder blade, sirloin, and leg chops are slightly less common.

Lamb chops have a somewhat different texture and flavor depending on the type.

These lamb chops can be cooked with a variety of cooking methods such as baked, broiled, grilled, or cooked with several herbs, marinades, and sauces.

Buying Lamb Chops

Since this versatile cut has different types, the butcher will ask you how you want the meat to be. The buyer should go prepared and choose the right one according to the recipe.

Untrimmed Chops – As the name implies, it has an entire fat cap in place. The fat covers the bone and none of it is removed.
Semi-Frenched Chops – Significant or half portion of the fat is removed, exposing some of the bone.
Fully Frenched Chops – The majority of the fat is removed exposing several inches of the rib bone.
Thickness – The butcher may scrape meat from the rib and loin, ask him to cut thickly, approximately 1½ inches.


Now that you know all about the lamb chops and their types, we suggest you try out any cut according to the flavor.

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