Lamb Shoulder Chops
Richly marbled | Approximately 200g per chop | Versatile for quick cooking or slow braising
- Cut from the lamb shoulder
- Richly marbled with a robust lamb character
- Approximately 200g per chop
- Commonly supplied as two chops per pack
- More economical than loin chops
- Particularly good for braising and slow cooking
- Can also be grilled or pan-seared with careful preparation
Lamb Shoulder Chops are a richly flavoured and economical cut taken from the shoulder.
They contain more connective tissue than loin or leg chops, giving them a slightly firmer texture. When cooked gently, this connective tissue softens and the marbling renders through the meat, producing a succulent result.
More Info
Standard portions contain two chops weighing approximately 200g each. As this is a naturally portioned product, individual weights may vary by approximately 25–50g.
Shoulder chops are best suited to braising and slow cooking, although they can also be marinated and cooked over the grill or in a pan.
This product is imported frozen and handled under carefully controlled cold-chain conditions.
You have the choice whether you would like this product supplied frozen or professionally defrosted under refrigeration. Defrosting requires advance notice and may affect the earliest available collection or delivery date.
Products supplied defrosted should be kept refrigerated and should not be refrozen while raw.
Cooking Tips
- Braising: Brown the chops before cooking them gently in stock, wine, tomatoes or another sauce until tender.
- Slow cooking: Cook with vegetables, herbs and sufficient liquid until the meat softens.
- Pan-searing: Marinate beforehand and cook over medium-high heat. Thicker chops may benefit from being finished over gentler heat.
- Grilling or braaiing: Use a marinade and avoid excessive heat, which can toughen the exterior before the chop is cooked.
- Seasoning: Rosemary, thyme, garlic, cumin, coriander, lemon and black pepper all complement lamb shoulder.
- Serving suggestion: Serve with mashed potatoes, rice, couscous, roasted vegetables or fresh bread to absorb the sauce.
Allow the chops to rest briefly after quick cooking. For braised preparations, serve once the meat has become tender.
Storage
Keep frozen until required and defrost thoroughly in the refrigerator before cooking.
If supplied defrosted at your request, keep refrigerated, use within the period advised on the packaging and do not refreeze while raw.
Other Chops
For quicker cooking and a finer texture, choose our Lamb Loin Chops. For a larger and meatier option, try our Lamb Leg Chops.