Stemple Creek Ranch — Grass-Fed Lamb Loin Chops, Bone-In (approx. 1.5 lb)

The little T-bones of the lamb: tender, juicy and on the table in ten minutes.

Loin chops come from the same part of the animal as a porterhouse, with a strip of loin on one side of the bone and a bit of tenderloin on the other. They are the most tender chop on the lamb and need nothing more than salt, garlic, rosemary and a hot pan. This is California grass-fed lamb from Stemple Creek, raised on pasture the way sheep are meant to live, with a clean, mild flavor that wins over people who think they don't like lamb.

Who this is for

• Date night at home without a reservation
• Weeknight cooks who want something special and fast
• Grillers looking beyond steak and chicken
• Mediterranean, keto and carnivore kitchens

How to use

Thaw in the fridge. Pat dry, season with salt, pepper, garlic and rosemary. Sear or grill over high heat 3 to 4 minutes per side for medium-rare (130°F). Rest 5 minutes. Finish with lemon and good olive oil.

Catch-weight cut: packages average about 1.5 lb and are priced per package. Sold frozen.

From Stemple Creek Ranch in Tomales, California, where the Poncia family has raised livestock on the same Marin County land for four generations, regeneratively and mostly certified organic.