Lamb Boneless Loins

64 pieces (about 24 lbs total)
Out of Stock
Incl S&H
Product Information


These boneless lamb loins represent some of the most tender meat available from the lamb. They can either be roasted whole or cut into individual boneless loin chop portions.

New Zealand’s lamb has built an international reputation for flavor and tenderness. It is a great source of quality protein, vitamins, and minerals. It is naturally raised on verdant pastures which dramatically reduces its carbon footprint.


Store lamb loins in your freezer until you're ready to use them, then thaw only as many packages as you need.

Thawing Tips


Grill, broil or roast (if roasting sear meat first to adhere herbs/spices and develop flavor) these lamb loins rubbed with oil and herbs or spices. Cilantro, mustard, garlic, rosemary, thyme and red wine sauces all go well with lamb.

These loins can also be cut into loin chops and grilled, broiled, or pan fried. They're usually best enjoyed on the rare side in order to better appreciate their tenderness.

Lamb Recipes

Recommended Cooking Temps:

Rare - 135°

Medium Rare - 140°-150°

Medium - 140°-145°

Medium Well - 160°

Well Done - 165° and above