Grass-fed Lamb Loin Chops
Jewellike mini T-bone Steaks from the saddle of the lamb. One side has the richly marbled Lamb Loin and the other the supremely tender Fillet.
These chops are great for grilling, searing, and roasting.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pickup is every Friday from 11-5 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product.
*Pre-ordered items will start shipping December 15th.
*Pre-ordered items will be available for pickup 11am-5pm December 18th, 21st, 22nd & 23rd.
ABOUT THE RANCH
Willamette Valley, OR
5th generation ranchers Reed and Robyn Anderson raise grass-fed lamb on the 1,000-acre Anderson Valley Ranch in Oregon’s Willamette Valley. Blessed with 45–60 inches of annual rainfall and a temperate coastal climate, the Willamette Valley is ideal for raising grass-fed lamb. The Valley’s perfect growing conditions eliminate the need for supplemental feed.
Reed is a pioneer of vertically integrated ranching, owning the land, the lamb, and the Humane Certified abattoir. The animals’ experience is low stress from start to finish, which has a lasting effect on the lamb’s tenderness and flavor.