Lamb Chops have HANDLES

An agenda channeled through lamb chops, OP?

Your pic link is from an Australian source. Maybe that's a clue.

OP, are you in Australia?

I love lamb, but it's a task to find it where I'm at in the States.

I found a grub today, and shared it with my family.

R2, no, I just used that pic for comparison of the cuts. And yes, it is very hard to find them now in U.S. stores, and when you do, they are expensive. They usually just have those cheaper cuts that they try to pass off as lamb chops.

Are you the "three days ago was last Friday" queen, OP?

Ina is making lamb shanks and they have "handles" on them. Is that what you are in search of?

OP, maybe you have some kind of phallic obsession.

[quote] no, I just used that pic for comparison of the cuts.

How odd, I just did a search and couldn't locate that pic using several different descriptors. Did specify "Australian" in your search? I like that pic and want to find it.

Rib chops

Loin chops (my favorite)

Shoulder (blade) chops

No, OP lamb cutlets are the ones with the handles.

R9, so you're saying all three kinds are generically called "lamb chops?" Even if technically true, most people when they say "lamb chops" mean the "rib" ones pictured here, and it would be what you expected if you ordered the dish in a steak house restaurant.

The upper left (in the pic), whatever it's called, is a terrible tasting and textured piece of meat. Hardly tastes like lamb to me.

My local store calls it a variety of different names depending on the week; all I know is that cut is terrible. The chops to the right are the best, unless you're cooking shanks or a leg of lamb, which have the greatest flavor.

I don't think any lamb has the flavor it used to, whether it's because of origin or feed.

R8, no, I think the search was "chops vs other cuts" or something like that. I had difficulty finding a pic with all cuts in the same picture and tried different searches and scrolled through a lot of images before that one came up. I didn't even notice it was Aussie site until R1 pointed it out.

I buy a rack of lamb which I slice into rib chops at home. Each rack yields eight chops, and I freeze individual servings of two chops each in zip bags. I love my local butcher shop; better quality than plastic-wrapped grocery store fare.

Like with chicken and beef, it's cheaper cutting up the rack of lamb at home than buying pre-cut parts.

Well of course they do.

How else was Shari Lewis getting her hand up that ass?

Yes the lamb supply in the US is very disappointing. It’s really not a big thing here which sucks because I used to eat it all time in my home country. A lot of middle class people in America have never even tasted it and with they do, they don’t like it.

I love lamb

Chops should always be aged and generally cooked to no more than medium rare (blade chops in a fricasse can go longer).

The meat should come from range fed animals (young, not mutton), finished on grain.

Other tougher parts (unless ground) should be browned and cooked VERY slowly with garlic and seasonings until well done and meltingly tender.

My favorite lamb chop.

Not all lamb chops are frenched, OP.

In Australia, the ones with the handles are lamb cutlets. Moving clockwise from there through OP's picture, you have [lamb] mid-loin chops, forequarter chops and backstrap.

Even when you don't french cutlets, they still have "handles", R19: they're just somewhat greasier to hold.

WHET to lamp chops?

"love handles", R20.

Why don’t pork chops have handles?

Because they are not cutlets, R23. Lamb chops don't have handles either.