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
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.
Translated from Japanese: I overcooked it a little... Until now, I didn’t like the smell of lamb and couldn't eat it. After thawing and returning the meat to room temperature, I cooked it only with salt and pepper and it was delicious. I’d like to purchase it again.
Translated from Japanese: It was very tender meat.
It’s my first time eating lamb from Iceland and I was surprised by how delicious it was.
Translated from Japanese: I got this as a Mother’s Day gift for my mother whom I couldn’t meet. The meat was soft and juicy and really delicious, she said. It’s also possible to order this warmly and with no worries as present for staff members. I think they package everything carefully, too. Thank you very much. I think I will order again.
Translated from Japanese: It’s like eating the steak of a famous steak house! I ate one steak with salt and wasabi. I used a fish grill and grilled it on both sides on low flame. After wrapping it up in aluminum foil, I turned the flame up and grilled it thoroughly on both sides. It turned out perfectly rose-pink. I ordered again right away. This time, I got a filet, sirloin, ribeye and salt set. I think I will look forward to doing this once a month.
This steak is full of charm
Translated from Japanese: Both, wagyu and American beef are of very high quality when it comes to their tenderness, the flavor of the lean meat and the sweetness of the fat. Although I think that the center of wagyu is the tastiest. I wonder if it’s because it’s grass-fed beef? Just like grain-fed, pure wagyu, this beef also doesn’t feel like it has a lot of fat on it and I think this is optimal to eat it as steak.
Translated from Japanese: I absolutely like this beef more than the beef from the famous beef restaurant of my local area. Marbled steak is always really soft and juicy, so it’s a light dish. Although I ate a lot, I don’t feel guilty. I’m happy I ate something healthy. I usually don’t like the smell of beef, but this one didn’t have any. My father’s teeth are weak, but he ate this ribeye happily. I think it’s easy to eat for children, too. While writing this comment, I feel like eating it again!
Translated from Japanese: I’ve reached that age where I hate very oily meat. It’s my first time ordering American beef online, but the concentrated, original taste of the meat was amazing.
Translated from Japanese: Plump and juicy beef!!!
It was really delicious.
The meat was fairly tender and had no odor.
I will order again!!!!!
Last time it was delicious..
Translated from Japanese: When I bought this sirloin last time, the flavor of the meat was rich and tender and I was impressed. But this time, the meat quality was a little hard and I couldn't taste the smooth fat like last time. There was only little fat.
I like the good quality meat here and continue to buy it.
Since it’s not an industrial product, it may be difficult to stabilize the quality and even if the price rises a little, please keep providing meat that can only be obtained here.
Translated from Japanese: I don't like that wagyu beef is so marbled, so I bought this as a trial
The deliciousness and tenderness of lean meat is wonderful and it has no odor.
I would like to buy it again.
Translated from Japanese: I came across a steak that I can buy with confidence. Even if you defrost it in the fridge, not a lot of water is dripping. The meat quality is also very well balanced. I will order again.
Translated from Japanese: Although it's grass-fed beef, it was delicious without any odor because it’s grain-finished.
Even after thawing and cooking it immediately, it was not dry and soft. It's expensive because it's the highest quality, but it was meat that made me want to eat it again.
Translated from Japanese: Safe, secure and delicious! There was a prejudice that grass-fed meat smells, but it doesn’t at all!
I’ll order again!
Thick sliced steak
Translated from Japanese: If you want a thick sliced steak, I recommend small filets more than sirloin or rib roasts.
Only if possible, use a thick iron plate and grill it slowly, it won’t go wrong for sure.
This meat is soft
Translated from Japanese: While wondering if this had been a waste of money, I grilled it for a BBQ. I put it on the grill and topped it off with the sea salt that is sold here as well. After adding some pepper as well, I grilled it on low heat. Once the entire meat had changed its color, I broiled it right in the middle of the grill on the highest heat. When I cut it into pieces it was perfectly medium-rare. I thought it was an exaggeration that you can even cut it with chopsticks, but it was really soft enough to work. When you chew the meat the delicious taste spreads in your mouth bit by bit. At first, I thought the meat is expensive, but now I agree (with the price). Although I didn’t grill it in a frypan, I think it was good I gave the BBQ grill a try.
Translated from Japanese: Thawed slowly in the refrigerator for about 36 hours. I grilled it over charcoal.
The appearance is exciting and the impact is perfect.
I cooked it medium rare and the meat was juicy, which satisfied me.
The fat content was higher than I expected, so I'm deducting one point.
Translated from Japanese: Very delicious!
Translated from Japanese: I’m glad it was considerably big.
I wonder if it would be even more delicious if I grilled it more?
Translated from Japanese: It was really soft and delicious! I ate it with Texas spice. I could also eat it without worrying about the fat on the meat. I will order again!