The Shoulder Chop is derived from the Forequarter then cut into steak portions, an economical cut that is often marinated offering a tasty serve of lamb.
The shoulder chops, is flavorful working muscle, it can be quick-cooked like other lamb chops, but it will be less tender than chops from the rib or loin. Alternatively, arm chops can be braised. When cut as a roast, lamb shoulder can be braised to tenderness, or marinated and then roasted or grilled before being thinly sliced. Shoulder can also be cut into meat for kebobs or stew