Our lamb is raised on pasture without hormones or antibiotics. Our sheep flock is made up primarily of the Dorset breed, a heritage breed that originated in Britain. From May to November, we intensively manage our flock in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months the flock is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.
Lamb sirloin chops are a delicious cut taken from between the Leg and Loin primals, meaning the animal’s lower back and rear leg. The chops are slightly less tender than a loin chop, but still deeply flavorful. They are best cooked with a fast, high heat method such as broiling, grilling, pan searing, or quickly roasting in the oven. Try marinating them before cooking, or season simply with garlic and herbs!