Butcher's blunder! Cut 1/2" instead of 1-1/2" thick!
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We typically cut our Rib Chops to a 1.5" thickness however, our butcher made a mistake with this most recent batch and only cut them to .5" thickness. They will still be equally delicious though!
These chops are cut from the Rib section of the lamb, the same place where you'd find Ribeye steaks on a cow. Even though these are much smaller than a Ribeye steak, they are the most tender and flavorful cut from a lamb.