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2-pack of grass-fed lamb arm chops, from Kona.
The classic, best-known lamb chop, arm chops are cut from the arm portion of the shoulder and contain cross-sections of round arm bone and rib bones. Typically thinner than steak cuts, the arm chops are no more than a half inch thick, making them great for panfrying and grilling. The bone and outer fat layers make these cuts extremely flavorful. A little drizzle of balsamic before they finish cooking is a personal favorite.
