Usually 4 chops/pkg.
The ribeye of the lamb. Rib chops are cut from the portion of the loin muscle that extends across the rib section to the animal's shoulder. Like chops cut from the loin, rib chops are exceptionally tender. The primary difference between them is that the rib chops contain more fat, both in the form of marbling through the muscle itself and also the layer of protective fat that surrounds the ribs. It's the lamb's fat that carries the distinctive flavor, and lamb enthusiasts often prefer rib chops for that reason.
Best to serve 2-3 chops/person.
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