2.25lb total, two 8-10 oz chops each from Tunis and Dorset Horn


Lamb Loin Chop 2 Breed Flight
Four 8-10 oz lamb loin chops total, two each from Tunis and Dorset Horn

Heritage lamb chops are cut thick from the loin, and are an astonishing balance of nuanced flavor and pure, decadent satisfaction. These lamb chops are a pure treat, and so easy to prepare: just rub the meat with salt and pepper and perhaps a bit of fresh rosemary, and cook in a hot pan with a small amount of olive oil for about 3-4 minutes on each side. The Tunis is earthy with notes of buttermilk. The Dorset is lighter, with a clean, floral finish. 

Dorset Horn
Originating in S.W. England on the English Channel Coast, the Dorset Horn was bred for meaty legs, which is why it was the breed of choice for English Christmas centerpieces. Now raised on the pastures of Vermont, the Horned Dorset variety makes up less than 5% of yearly Dorset registrations.

Reputed to be 3,000 years old, the Tunis was originally known as the fat tail sheep — the tails are now docked as the fat tail is no longer considered a delicacy. Instead, that tail fat now migrates into the ribs and saddle (loin chops) creating unusually delicious marbling, sweetness, and flavor in these cuts.

  • Heritage Breeds raised on pasture and 100% antibiotic free
  • Raised by Ben and Grace Machin Tamarack Sheep Farm, Vermont
  • Heritage lamb has tremendous marbling resulting in a more tender, exquisite, and juicy meat