We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Lamb Chops?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Lamb chops are cuts of lamb which are made by cutting at an angle perpendicular to the spine, generating a single serving of meat which is traditionally cooked and served with the bone in. Parts of the ribs and vertebrae are usually present in lamb chops, depending on the region of the lamb the chops are cut from. This meat chop is a common offering in the spring, when lambs are plentiful, although year-round demand for lamb has led some farmers to breed their sheep on a staggered schedule to ensure that this tender, flavorful meat is available consistently.

A lamb is a domestic sheep under one year of age. Lamb meat is very tender, due to the young age of the animal, and it has a very distinctive flavor which lacks the gaminess of meat from older sheep. Many cultures around the Mediterranean and Middle East have a tradition of eating lamb, and lambs were once associated with ritual sacrifice in this region of the world.

The best chops come from the loin, rib, and sirloin. These lamb chops are tender, easy to cook, and evenly textured. Lesser cuts come from the shoulder or leg, and generally require more work. In all cases, high-quality lamb chops are light red, with an even distribution of fat and finely textured meat. While marbling in lamb isn't the holy grail that it is in beef, unevenly distributed fat generally results in an inferior flavor.

There are a number of ways to prepare lamb chops. They can be baked, broiled, grilled, or cooked on the stovetop, and they can be seasoned with a variety of herbs, marinades, and sauces. Lamb chops usually cook quickly, because they are thin, and if they are cooked to a medium or rare temperature, they are juicy, tender, and moist. Well-done lamb tends to be a bit dry, and it can become stringy. For safety, lamb chops should be cooked to at least 145 degrees Fahrenheit (63 degrees Celsius).

Dry rubs such as herb or spice rubs often work very well for lamb, and some cooks like to use a dry rub to create a crust, sealing in the juices from the meat and yielding a more tender, flavorful finished dish. If you marinate lamb before cooking, be aware that acidic marinades break down the meat, and can yield a mushy end product if the lamb is marinated too long.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon247164 — On Feb 13, 2012

Please don't cover the lamb. It's real simple. Use a hot cast iron pan, salt and pepper, let them cook and turn. remove. Allow them to rest. Done!

By lonelygod — On Jun 28, 2011

Does anyone have any great rubs or marinade they can share that will make lamb chops taste more delicious?

I am currently using a store brand meat rub, and it is not to bad, but I find it a bit bland. I would really like to come up with some better rubs for my lamb chops and am willing to make them myself.

As for a marinade, I have tried making my own out of Balsamic vinegar, and it just didn't turn out very well. I would love to find a marinade that is easy to make and tastes great.

By MrSmirnov — On Jun 28, 2011

There are a lot of people who believe eating lamb is unhealthy, but it is actually not true. Like anything it depends on how much you eat of it and what cut of meat you are getting. If you eat any meat that is a fatty cut, it's not going to be that healthy.

Lean lamb chops are a great source of vitamin B-12, which I personally find one of the harder vitamins to get enough of. I used to have to take a supplement for vitamin B-12, but as soon as I started eating lamb my blood work got better and I was able to quit taking the B-12.

Has anyone else had a positive experience with integrating lamb chops into your regular weekly meal schedule?

By KaBoom — On Jun 27, 2011

@Monika - I love lamb chops as well. I really think lamb is a very underrated meat! I've met a lot of people who've never even tried it and I always tell them they're missing out.

My favorite way to cook marinated lamb chops is on the grill. I usually do this with lamb loin because as you said the shoulder chops aren't as tender.

I've managed to get my whole family hooked on lamb chops so we usually eat them about once every week and a half.

By Monika — On Jun 27, 2011

I just love lamb chops! My mom never made them when I was growing up but I discovered them when I was about 18. I tried an Indian food dish that was cooked with lamb and I've been hooked ever since!

I'm not wealthy woman so usually I make do with lamb shoulder chops. As the article said they definitely aren't as tender as other cuts of lamb. However I've found that if you braise them in some red wine they turn out delicious and tender. I've never tried them in the crock pot but I think that's next on my list.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.