Lamb Rib Chops
Lamb Rib Chops
New 2023 season pasture-raised lamb grown with organic principles n the happy & fertile pasture of Mangaroa Farms.
Slightly thicker than a shoulder chop, the lamb loin chop is cut from the section between the lamb rack and the lamb rump. Also known as the lamb ‘T-bone’, this particular cut is considered the most tender and leanest of all the lamb chops making them ideal for barbequing or other quick high heat cooking methods.
The external layer of fat around this cut imparts a juicy, melt-in-your mouth flavour. For this reason, we suggest seasoning with salt and pepper and grill on the BBQ for 3-4 minutes each side until the required doneness. For medium rare, the meat will be soft and springy with moist pink juices, firm and springy for medium, and very firm with no sign of juices for well done. Allow the lamb to rest after cooking for a tender and juicy result.
ORDER CUTOFF TIME 12pm Thursdays for same week pickup.
Thursdays 4 - 5:30pm
Fridays 8:30am - 12pm
Saturday 9am - 10am
108 Whitemans Valley Road, Upper Hutt.
Resilience & Regeneration
Our veges are grown locally on our farm with no harmful sprays/chemicals inside our greenhouse, or outside in one of our classic 25m long garden beds. Happy herds of sheep, cows, and chickens are grazed in the pastures nearby, working as part of a regenerative system that nourishes the underground soil microbes, and giving back to Papatūānuku.