Pan: Once the lamb chops are at room temperature, melt 2 tablespoons of the butter in a pad over medium heat. Cook the lamb chops for 4-6 minutes (up to 10 minutes for thicker chops). Flip the lamb chops and continue to cook for 4-6 minutes until the internal temperature reaches 62°C.
|Average Nutritional Values (serving size 100g)||Per 100 g|
|Total Fat||17 g||26%|
|Saturated Fat||8.1 g||40%|
|Total Carbohydrates||0 g||0%|
|Dietary Fiber||0 g||0%|
|Sugars||0 g|| |
|Protein||21 g|| |
Percent values are based on a 2000 calorie diet.
24 hours in the refrigerator, in a suitable dish.
3 days in the chiller of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.