I recently had dinner with my girlfriend at New York steakhouse fixture Keens Steakhouse. Keens has been around since 1885 and has been a focal point of really fantastic in-house aged cuts of meat that will blow your mind. Like I just had my mind blown by their signature dish: the Keens Mutton Chop.
Known by many as the “King of The Mutton Chop” worldwide, the mutton chop is actually a specific cut from the sheep (a.k.a. lamb, a.k.a mutton, all in the same delicious family), featuring semi-lean meat on the center bone and two “wings” that look hilarious but really are mostly fat. What does that make them? Almost like sheep bacon. And they’re amazing.
I could try to go into detail on this meat, but I’d only get lost in words. All I can really say is that it was one of the greatest cuts of meat I have ever eaten. Truly. Juicy, flavorful, slightly marbled, but not too much. It was WONDERFUL.
Keens is in the slightly-pricey three-to-four dollar sign range ($$$-$$$$) for a full meal, but they are well worth it if you have the chance. It feels like a little old-world, old NY secret with low ceilings, old pictures on the wall, fireplaces, exposed brick, AND a drink menu featuring scotches in the the hundreds. With a cut of meat like that, a delicious cocktail in your hand, and a beautiful woman across the table, I couldn’t ask for anything more. The cut was so flavorful that when I was done I asked them to wrap up the remaining bone and gristle, which I took home and used to make mutton soup stock. I’ve already accented a couple of stews with that flavor and they’re knocking soups out of the ballpark. I urge anyone who has the chance, when in New York to stop by Keens and experience your own NY mutton chop.
72 W. 36th St., between 5th & 6th Ave. in New York, NY.
Lamb
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