Lamb shoulder chops are made up of an interesting group of small muscles from the shoulder. Each of these little muscles has its own unique characteristics, and overall they are some of the harder-working muscles in the animal. That makes for some of the most highly flavourful meat in the lamb, and at the same time you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.
Low & slow heat is the best way to convert collagen fibres to gelatin. This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat. Our preferred method is sous vide, or you can also braise your shoulder chops in a low oven. You’re aiming for around a 125°F internal temperature, which will finish at a medium rare. After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill. Once you bring all surfaces to a deep mahogany colour, serve immediately.
Also available at a volume discount, 4 packages for 20% off.
Or order your lamb by the quarter or side for the greatest savings.
1.25 pounds (568 g) per package, fresh-frozen and vacuum-sealed.