Any good butcher can make two or three chops once they remove the aitch bone. The sirloin is often separated from the carcass along with the leg. Surprise, surprise, it’s from the…sirloin, which is just in front of the pelvis (or aitch bone for us meat heads). This is commonly lumped in with the leg steak, but actually isn’t part of the leg at all. Cooked on the grill to a good medium (130-135☏) and finished with a drizzle of olive oil, a dollop of yogurt, and sprinkled with za’atar, this is one of my favorite ways to serve the largest of lamb steaks.īutcher’s Tip #3: For the best cut of leg steak, ask for a sirloin chop. Although these chops offer generous portions, and deliciously flavorful meat, they require longer cooking time.Ĭooking Tip #3: A rare, seared leg chop will probably disappoint. You should see generous portions of lean meat, (top, bottom, and eye round) with a perfectly round leg bone just off-center. The largest lamb steak, these are typically cross cut slab of meat from the upper portion of the hind leg. Leg steaks (I’ve seen them referred to as Leg Chops at Vons) are one of those inventions. The Leg Chop - Butcher’s never tire of new ways to give Americans more of what they want when it comes to meat-a BBQ-friendly, searable steak that is also delicious. If you haven’t tried it, we’ll hook you up, but order ahead!
Seared and roasted-or rotisseried over a wood fire at my house-the roast feeds six, and can be easily sliced into incredibly tender, and flavorful medallions of the best parts of the animal. The entire short loin is deboned leaving a boneless porterhouse, a cylindrical slab of tenderloin and strip loin wrapped in a generous fat cap. Steaks can never be too rare, but don’t cook this chop over 130☏ in the center.īutcher’s Tip #2:The loin chop can be turned into my favorite cut of lamb, the saddle roast. Thicker than the rib chop, it stands up to direct heat for longer, and the bone helps keep the center pink. When crosscut, the saddle makes the very rare, double chop, or saddle chop-two lamb porterhouses end to end, yum!Ĭooking Tip #2: This sear-able badboy, is probably the best of the loin cuts to go on the grill. The loin chop actually starts as a saddle, which gets its name because it looks like…a saddle. If you look closely, you’ll see the loin chop does look like a baby beef Porterhouse with a generous portion of strip loin and tenderloin (the most tender cut of lamb), separated by the chine bone. A more accurate term would be T-bone, or short loin chop-but I don’t make the rules. The Loin Chop - This one is a bit of a misnomer, as the rib chop mentioned above is also technically made up of loin meat. The cut still looks elegant, but has larger portions for hungrier guests, and saves some dough. To save some money, buy your racks “trimmed” not “Frenched.” This exposes only about an inch of bone. It takes time to properly “French” a rack, and we’re making the cut lighter, so we have to charge more. But what most guests don’t realize is that you’re paying a lot more for basically…bone. Serve rare, 125☏.īutcher’s Tip #1: The rib chop is the OG Tomahawk Steak. Roasting is not a bad way to go either, but make sure to cover any exposed bones with some foil to prevent scorching. They are too delicate to end up on the grill. If you want to be super badass-if not a little snooty-interlace two fully Frenched racks into an elegant table centerpiece, the Guard de Honour.Ĭooking Tip #1: I think these chops should always be pan seared. A delicious alternative is to remove the bones entirely, and roll the loin into a cylindrical noisette. “Frenched” simply means skillfully exposing and cleaning about half of the rib bone from the chop-it looks cool. It’s also likely “Frenched.” No we’re not assaulting our chops. Mild in flavor, the entire rack can be roasted whole on high heat, or seared quickly in a pan as individual chops. Known as the “rack,” rib chop, or lollipop, rib chops are made up of a large, single loin muscle and a slender rib bone. The Rib Chop - I’ve never been asked for a lamb ribeye, but that’s what you’re getting when you order the most popular cut of lamb.
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