About this cut:
These bone-in chops are cut from the lower part of the shoulder and feature the incredibly tasty and tender rainbow meat. A quick marinade with garlic, rosemary, olive oil, and some red wine vinegar is all you need. Please note that the fat content of this cut varies during the year based on the size of the lamb.
Other names for this cut: Round Bone Chop, Arm Chop
Basic Cooking Technique
Grill or pan-sear quickly over high heat. Tent with foil and let rest for 10 minutes before serving.
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