A hardworking part, shoulder offers roasts and chops (blade and arm) that are suitable either for quick-cooking or for braising. These chops are tougher than rib or loin chops, but offer plenty of flavour. They can also be braised. Roasts can be marinated and oven-baked, roasted in a covered grill, or braised like pot roast. When cooked in an oven, they are best thin-sliced after resting. Shoulder can also be cut into quick-cooking Shish kebab.