Similar to the racked lamb chops, these lamb loin chops are taken from just below the rib cage and are boneless. Super tender and delicious, these need very little preparation, cook quickly, and are equally as good pan-seared, sautéed, or grilled. Serve simply, with perhaps a light sauce of garlic, oil, and rosemary to highlight the natural flavor of the meat.
Rushville, NY
With around 200 White Dorper Sheep grazing on over 100 acres of land, Ulf Kintzel knows how to make sheep happy and tasty. Having worked as a shepherd for 40 years, Kintzel, the owner of White Clover Sheep Farm, is an expert in raising large numbers of sheep humanely. His dogs, too, are carefully selected and bred to confidently lead and guard the sheep as they go about their daily lives. Every aspect of this farm is meticulously planned out, ensuring that customers get the best lamb they can – meat that’s not only tasty, but which enjoys a peaceful life before it arrives on your plate. The farm also hosts regular herding competitions for anyone hoping to flex their prowess as a shepherd.
