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Sam's Club
Sam's Club
Customer reviews for Fresh New Zealand Lamb Loin, 2 loins per bag, priced per pound for
Fresh New Zealand Lamb Loin, 2 loins per bag, priced per pound
3.7 out of 5 stars
stars55 ratings19 reviews
  1. 5 stars51% (28)
  2. 4 stars13% (7)
  3. 3 stars11% (6)
  4. 2 stars7% (4)
  5. 1 star18% (10)
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Showing 11-19 of 19 reviews
Feb 11, 2023
Stuart
5 out of 5 stars review

Verified Purchase

Lamb

I love lamb and it was good. Just when the pick it for me it looks like they chose the smallest one

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Jan 10, 2021
GgM
5 out of 5 stars review

Verified Purchase

Lamb loins

Never saw this cut in counter but is a new favorite

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Sep 4, 2024
Brandy
5 out of 5 stars review

Verified Purchase

Well liked

My husband loved this. It seemed really small, but he said it was great.

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Jan 11, 2022
Gisele
5 out of 5 stars review

Verified Purchase

Delicious lamb

Supergood lamb

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Feb 28, 2022
chefre
5 out of 5 stars review

perfect and tender

First of all most of the reviews state that you need to be a butcher in order to prepare them. What’s needed is a boning knife, butchers knife that is completely sharpened before processing remove the silver skin, then cut with the butchers knife in between the bone there is a joint. You can fill it if your knife sharpened correctly before the process. Cut in between joint of the bone on an angle, after which take each lamb chop and press them out with your thumb index finger and forefinger. it’s a very simple process. The value of these lamb chops is excellent.

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Oct 24, 2021
ams
1 out of 5 stars review

not loin. BONE

I thought I was getting loin roast but the bone is in and impossible to cut at home. So disappointed!

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Oct 8, 2022
abdulvahit
5 out of 5 stars review

Verified Purchase

love it

halal lamb? love it

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Sep 17, 2020
Anonymous
1 out of 5 stars review

Verified Purchase

I was not expecting an unbutchered piece of meat.

Lamb Loin not butchered

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Jan 30, 2021
griller
4 out of 5 stars review

great for grilling

cut these up and grilled them and were easy to eat for all.

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