Our friends at Lambtastic have been raising lambs on a farm in Vulcan, AB since 2012. Fun fact: lamb loin chops are just tiny lamb T-bones. They don't have a rib bone attached to them like lamb chops, since they're cut from the waist of the lamb. Like a beef T-bone, the smaller side of the loin chop is a little tenderloin. Compared to lamb chops from the rib, loin chops are on the leaner side.

COOKING TIP: Since loin chops don't have a lot of fat on them, they'll cook fast and do best with dry cooking methods, like pan-searing or on the grill. So keep your eye on them until they reach an internal temperature of 145°F for medium-rare. You're going to want some mint chutney with this. And halloumi fries.