Loin Chops - Lamb
Premium cut, lean and tender with a small T-bone. Often called the "porterhouse" of lamb.
Cut from: Center of the back, behind the ribs.
Best for: Grilling or pan-frying with simple seasoning.
Premium cut, lean and tender with a small T-bone. Often called the "porterhouse" of lamb.
Cut from: Center of the back, behind the ribs.
Best for: Grilling or pan-frying with simple seasoning.
Premium cut, lean and tender with a small T-bone. Often called the "porterhouse" of lamb.
Cut from: Center of the back, behind the ribs.
Best for: Grilling or pan-frying with simple seasoning.
Pick Up Locations:
Denver, Colorado
Bailey, Colorado
Please will contact us to schedule your pick location and time.
Safe Handling of Goat Meat
Refrigerate or Freeze Once Home:
Once you receive your purchase, refrigerate (at 40° of below) or freeze (at 0° or below) immediately. Use refrigerated meat within 3-5 days or ground meat within 1-2 days. Frozen meat is best use within 4-6 months for quality, but it is safe indefinitely if frozen continuously.
Safe Thawing Methods:
Refrigerator - Plan on removing from freeze 1-2 days to thaw out slowly in the refrigerator.
Cold Water - Submerge sealed package in cold water, changing the cold water every 30 minutes, once thawed cook immediately.
Microwave-Defrosting - Thaw meat base on Microwave defrosting setting. Plan on cooking the meat immediately as some areas of your meat will get warm and start cooking. Do not refrigerate without cooking the meat fully firs
Cooking Temperatures:
145° Minimum - Roast, Steaks, Ribs and Chops
160° Minimum - Ground
Check meat temperatures with a meat thermometer before removing it from the heat source. Rest 3-5 minutes before carving or consuming.
