Folks,
I need the help of some of you that know animal anatomy better than myself.
I am a huge fan of lamb chops and rack of lamb when I go to restaurants. I have always just taken ordering it for granted though.
My local meat locker sells Sirloin Chops and Loin Chops. Unfortunately they are frozen and wrapped in the white butcher paper so I can’t get a great look.
I am not sure what the difference is. Can someone please give me an answer a rookie to cooking lamb would understand? Which is most like a Chop I would order at a restaurant and/or a rack I would order.
I did pick up some ribs to try.
I need the help of some of you that know animal anatomy better than myself.
I am a huge fan of lamb chops and rack of lamb when I go to restaurants. I have always just taken ordering it for granted though.
My local meat locker sells Sirloin Chops and Loin Chops. Unfortunately they are frozen and wrapped in the white butcher paper so I can’t get a great look.
I am not sure what the difference is. Can someone please give me an answer a rookie to cooking lamb would understand? Which is most like a Chop I would order at a restaurant and/or a rack I would order.
I did pick up some ribs to try.
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