Best cooking method:
Not all chops should be cooked the same way. Some can be seared on the stovetop, others will need to be cooked slow and low. It just depends on how worked the muscle is. Shoulder chops are more worked than loin chops. An extended low heat will break inexpensive shoulder chops down, though they can also be grilled. They are larger than your average lamb chop. If you grill them, watch for fat flare ups by using indirect heat.
Shoulders are fatty — in a good way. If you stew them, you can cool in the fridge when they’re done, then remove the excess fat and reheat before serving. We have several blog posts about cooking lamb on our website.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.