Lamb T Bones are a sight for sore eyes, just look at the marbling, talk about the 'wagyu' of lamb. Each loin chop is at least a 200g, 20-25mm thick with a 2" tail that will please even the most discerning lamb connoisseur. The fat cap is left on and will render beautifully in an oven, grill, BBQ or pan. I prefer to BBQ them for 3 minutes one side, 4 minutes on the fat edge then finish 3 minutes on the other. Keep the BBQ at 1/2 throttle and if you can, let the chops rest for 3 minutes before eating.
Note a few tails may not make it inside to the kitchen. They're my favourite part! Just work on your straight face.. and tell the kids they fell off!
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