All Natural Colorado Lamb Rib Chops

Rib chops are cut from the rack and have a single bone with a small, round eye of tender meat. Loin chops come from further back and look like miniature T-bones with a strip and tenderloin on either side of the bone. Both are tender and cook quickly.

Australian lamb is generally milder and smaller due to the breed and pasture diet. American lamb tends to be larger with a slightly more robust flavor, often grain-finished. Both are excellent; the choice depends on whether you prefer a milder or bolder lamb taste.

It depends on the cut and origin. Allen Brothers lamb, particularly Australian-sourced cuts, is milder than many people expect. Rib cuts like chops and rack are the mildest. Leg and shoulder cuts have a slightly stronger flavor. Cooking to medium-rare also keeps the flavor clean.

Lamb lollipops are a type of lamb chop. The difference is the butchering: lollipops are frenched (bone fully exposed and cleaned), making them smaller, more refined, and easier to eat with your hands. Standard chops may be thicker with more fat around the bone.