Lamb Loin Chop
US Wellness Meats

Two lamb chops arrive frozen in a vacuum-sealed package that is easily thawed in the refrigerator overnight. I placed the chops in a dry pan over medium heat and watched as the juices and fat basted the meat and helped it to brown.

After speaking to the owner about lamb and how it has the highest CLA (cancer-fighting qualities) of any grass-fed meat, I was anxious to try it for flavor and tenderness. I can honestly say that I have never had such good lamb in my life. This is not mutton, but a grass-fed, antibiotic and hormone-free lamb that has not eaten grains, and that has roamed freely.

The difference in taste between this lamb and grocery store lamb is miles apart. This lamb is mild. So mild in fact, that it almost doesn’t taste like lamb. The meat is redder and the flavor is similar to a very subtle beef. It is juicy, tender and is so good that all I used for seasoning was salt. Each loin chop was smaller in length than a grocery store chop, but made up for it in thickness: after cooking, each chop was 1 ½-inches thick! I browned both sides well and upon cutting into one chop, it was still medium in the middle. Fresh from the pan it was flavorful and tender. The next day, I had the last chop, cold. It was still terrific and tender, not dry or hard. Flavorful and moist, this is meat that I am going to eat twice a week for its high CLA content. Easy to cook, good for you with a marvelous taste and tenderness, I believe that you will find that this is the best lamb that you have ever eaten.