All-year free-range lamb chops from Iceland the land known for being home to both glaciers and volcanos. Icelandic lamb is a different breed and was brought into Iceland over a thousand years ago by some of the first settlers and has been protected and unmixed ever since then.
Due to harsh weather conditions, Icelandic lamb can only be produced once a year. Icelandic lambs spend their entire life in absolute freedom, grazing wild grass, herbs, leaves, and other native wild nutritions found on pasture, valleys, and mountains. The very definition of free-range. The animals are gathered in late summer by local farmers and are sorted in one of the country's oldest cultural traditions called Rettir. It goes without saying that animals are never treated with antibiotics or growth hormones. The images shown are actual images of Icelandic lambs!
Icelandic lamb chops are incredibly tender and very mild in flavor making them an ideal starter. Icelandic lamb has a fine grain and distinct, delicate flavor. Lamb chops are small and can very easily be cooked in a frying pan. There is no need to marinate, please use sea salt, freshly ground pepper, and garlic powder if at hand. Cook to medium-rare for an unforgettable experience.
1 pack contains 4 chops
Approx. 240g (8.4oz)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 24h In ice-water: approx. 2h
Cast-Iron Skillet, Fry-Pan, Grill
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days.
Also known as
Spring lamb, lamb ribs, lamb cutlets, lamb rack, lamb loin
Completely defrost the chops in the fridge overnight or in cold water within a few hours. Open the pack and pat dry with a paper towel. Allow the chops to breathe for a few minutes. The image shows 2 packs / 8 chops.
Season with olive oil freshly ground black pepper sea salt. If available use garlic powder. That's it.
Preheat the fry pan or skillet to medium-high heat - you need to hear it sizzle. Place the lamb chops so that the fatty part cooks first.
Make sure the outer layer is crispy brown and caramelized. Lamb chops are small and cook very fast. We highly recommend medium-rare.
Place the lamb chops on a cutting board and let them rest for 3-5 minutes.
Lamb chops taste best eaten by hand. Juicy, tender, and flavorful. This is pure quality right there.