T-Bone Loin Chops — Lamb

T-Bone Loin Chops — Lamb

Our Lamb T-Bone Loin Chops are thick-cut, bone-in chops sliced from the loin of our pasture-raised Barbados Blackbelly × Katahdin lambs. This premium grilling chop includes both the loin and a portion of tenderloin, delivering a true steak-style eating experience with clean structure and naturally mild lamb flavor.

Barbados Blackbelly and Katahdin are hair sheep breeds selected for efficient pasture performance and a lighter, cleaner lamb profile than many wool breeds. Finished on pasture, these lambs develop firm muscle, subtle marbling, and a mild, savory flavor without strong or “gamey” notes.

Breed

Barbados Blackbelly × Katahdin (hair sheep known for clean flavor, pasture efficiency, and strong muscle development)

How We Raise Them

Pasture-raised using rotational grazing with continuous access to diverse forage, fresh air, and open movement. Slow, natural growth supports balanced muscle development and consistent flavor.

What We Feed Them

Primarily forage-based, supported by clean supplemental feed as needed — no hormones, no antibiotics, no shortcuts.

Cut

• Cut: T-bone loin chops (loin + tenderloin)
• Typical Thickness: Approximately 1.5" (varies by animal)
• Best For: Grill, cast iron sear, or reverse sear

Texture & Flavor

• Texture: Steak-like and tender when cooked properly and rested
• Flavor: Naturally mild lamb flavor with clean, savory depth
• Fat: Lean-to-moderate with light intramuscular marbling and balanced exterior fat

Cooking

• Grill / Cast Iron: Sear hot and finish to 130–140°F (medium-rare to medium)
• Reve