Loin section from lamb, typically including the bone.
Cut perpendicular to the spine, usually including a rib and a section of the spine. Rib chops are narrow, with a higher fat content and are often cut with an attached piece of kidney. Loin chops are broader and leaner.
Selecting and Buying
Preparation and Use
Look for firm, finely grained pale-to dark-pink meat. The layer of fat should be smooth and white, and any cut bone should be porous, moist, and red.
Fresh raw lamb, which has not been frozen, can be easily cut if it is placed in the freezer for a few minutes to firm it up.
Conserving and Storing
The first rule of thumb is to never allow lamb to be exposed to heat or left at room temperature. Once purchased, lamb must be properly stored to prevent the meat from going bad. Lamb can be stored in either the refrigerator or freezer, depending on when it will be used. Lamb that will be used with a day or two should be stored in the refrigerator, kept in its original packaging, in the coldest area of the refrigerator. The ideal temperature should be around 35 degrees, but no higher than 40 degrees.
If lamb will not be used within a couple of days, it must be frozen.