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Our lamb chops are the small loin chops equivalent to the steer's porterhouse. We cut our chops 1.5 inches thick which helps to make sure they are not easily overcooked but stay nice and tender and juicy all the way to the middle.
Chops may be cooked in various ways, including grilling, pan-broiling, sauteing, braising, breading and frying, and baking. Lamb chops are often cooked with dry heat, grilled, or pan-broiled.
A chef was once quoted in a magazine saying that not even the salt and pepper was mandatory with our lamb chops. So be as straightforward or as complicated as you like. It's hard to go wrong with this cut—16.50 lb, and most packages are approximately .75lb.