Pastured Lamb Rib Chop

per package

  • Small in size, but big in flavor!
  • Two approx. 6 oz bone-in loin chops per 12 oz package (0.75 lbs)
  • Higher content of omega-3 fatty acids, CLA, and other nutrients than grain-fed lamb, also lower in saturated fat and higher in protein than grain-fed lamb
  • Each package is individually packaged, frozen, and will last about 1 year in your freezer

Home Delivery

  • Minimum order $125.  Free shipping for NY, NJ, CT at $175
  • Shipping charge calculated at checkout (flat-rate depending on delivery location)
  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

Farm Pickup

  • We do not have a retail store at our farm.  Only online purchases scheduled for pickup will be available for on-farm pickup.
  • $125 minimum for all orders (including pickup orders).
  • At online checkout you will be given the ability to select between having your order shipped or collecting your order from our farm in Middle Island, NY.  If you choose the pickup option, you will be provided a calendar to select your pickup date / time.  Please know that the days available for pickup are very limited at this time.
  • Only orders scheduled for pickup on the date/time scheduled will be distributed.  No exceptions.
  • Our address in Middle Island is: 271 Yaphank Middle Island Road, NY 11953.

How We Raise Our Lamb

  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

  • Stovetop: Marinate your lamb rib chops in a blend of olive oil, crushed garlic, and fragrant rosemary for 20-30 minutes. Heat a large skillet over medium-high heat and generously coat the bottom with olive oil. Cook the chops for approximately 2 minutes per side, ensuring you flip them only once to allow a beautifully caramelized crust to develop.
    The chops are perfectly cooked when a meat thermometer reads 135-140 degrees Fahrenheit at the thickest part. Allow them to rest for 4 minutes before serving, allowing the flavors to harmonize.
  • Sous Vide: Set your circulator to 135 degrees Fahrenheit, place the lamb rib chops in a vacuum-sealed bag, and season them with a touch of salt, pepper, a drizzle of olive oil, and a sprinkle of rosemary. Allow the chops to cook in the sous vide bath for approximately 2-3 hours. Once the sous vide time is complete, pat the chops dry with a paper towel and sear both sides in a sizzling hot oiled pan for about 1 minute per side, forming a crust that will add an irresistible textural contrast to your dish.

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