All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut: Ribs of Lamb
Preferred Cooking Method: Second City Prime's preferred cooking method for the Double-Boned Lamb Chops is to slow roast it in the oven at 220 degrees fahrenheit, then to fire sear them over a hardwood charcoal for a gorgeous rare color that presents beautifully. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Preferred Cooking Time: Double-Boned Lamb Chops should be slow roasted at 220 degrees until it reaches at least an internal temperature of 120 degrees fahrenheit. Then seared for 1 minute on each side to create a beautiful rare pink color.
Wine Pairing: Cabernet Sauvignon
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