Ayala Lamb Chops (2024)

FAQs

Which lamb chops are better? ›

The best Lamb cut award goes to Lamb Loin Chops, hands down the best balance of flavor, tenderness, and value for money. These tasty mini T-bone shaped morsels have a wonderful buttery fat cap and extremely tender meat. Loin Chops are easily and quickly cooked in the pan and are reasonably priced.

Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.

Lamb a healthier way

Lamb may have saturated fat, but choosing a lean cut means you get less of it. Look for tenderloin, loin chops, or legs. The way you prepare the meat can also make it a healthier option. Before cooking, trim off as much fat as possible.

The leg meat is the most popular choice thanks to its high meat to bone ratio. The dark meat of this cut benefits from the bone running through to keep it tender and juicy. It's also the part of the lamb that works the hardest, which in turn imparts great flavour.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

Lamb loin chops come from the most tender part of the animal; shop for them at a butcher, farmers market, or grocery store.

Lamb typically has more saturated fat — which can raise your levels of bad cholesterol, putting you at higher risk of cardiovascular disease — than beef or pork.

The rack is the most expensive cut of lamb you can get.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat. 3-hour lamb is cooked at 180°C/350°F, while the 12 hour lamb is cooked at only 100°C/212°F.

Lamb (in the U.S.) is relatively expensive because lambs are not factory farmed and they weigh less than pigs and cows, yielding less meat per animal. There's a finite number of ribs on each lamb, and we prize that tender meat, which drives the perceived value up even higher.

Which lamb is the best tasting? ›

American Lamb:

This breed is the largest in size and many say is the highest in quality and consistency. American lamb has grain in its diet and thus tastes less “gamey” compared to imported lamb which is typically grass fed.

Scrag and middle neck

Two adjoining cuts taken from the top of the lamb, just below the head, these cuts are cheaper than the best end of neck, which is further towards the middle of the animal. These cuts are best when diced and stewed in liquid.

Loin Chop. These petite cuts are the lamb equivalent of T-bone steaks. The bone divides the loin and the tenderloin—two of a lamb's most tender parts. They're typically less fatty than rib chops but often contain a strip of flavorful marrow running along the cut side of the bone.

One of the more expensive cuts of lamb, hence the name 'best end'. The cutlets are individual rib steaks taken from the lamb ribs. The meat is tender and melt in the mouth with a lighter, more delicate flavour. This is the perfect quick-cook lamb cut and is best cooked on the barbecue, grill or griddle.

In our experience, we found most lamb cuts, whether a rack of lamb or lamb loin chops, taste best when served medium rare. So, the meat's internal temperature should reach 130 degrees Fahrenheit (54 degrees Celsius). It will have a nice, juicy pink center, and seared exterior.