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A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore somewhat more flavorful.
All meat is sold as gross weight.
Just like a Lamb Chop cut from whole loins, the meat is a darker red than that of most lamb you see on the market, betraying its age. But it is also well marbled, something that is rarer in younger lamb.
It is the upper part of the joint that was cut after the end of the chicken wing.
The top portion of the leg above the knee joint that is connected to the body of the chicken.
Available with or without skin.
All meat is sold as gross weight.
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