These Lamb Chops are best known for their double-boned feature and for being a perfectly marbled piece of domestic Colorado lamb. The flavor of these Double-Boned Lamb Chops can be found nowhere else but at Second City Prime! We hand cut each chop off the entire lamb rack so you don't have to. These are one of our best sellers so get your double lamb chops before we're all out!

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

  • Cut: Double Bone Lamb Chop (6oz - 8oz per double bone) 
  • Grade: Domestic (Colorado) Prime

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