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Old 04-24-2006, 10:52 AM   #1
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Is lamb shoulder chop a tender cut?

i have a lamb shoulder chop. is that a tender cut? i was gonna braise it. or ought i sear it & cook it like a steak?
i'd appreciate advice on this! thanks!

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Old 04-24-2006, 11:04 AM   #2
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lamb shoulder is a tougher cut of meat...often used for braises and stews...has great flavor. It is not unchewable, but is certainly not butter tender like the loin chop or "rack". As they are inexpensive (and often come with a nice little marrow bone) I buy em as I fins em and make a pub stew with veggies and barley, or a garlic and wine braise in a saute pan.
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Old 04-24-2006, 11:26 AM   #3
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You can grill or broil it. Mom used to always buy the shoulder chops as they are less expensive. She also used it in a stewed lamb and string bean dish that required long cooking. It is a tasty cut of meat.
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Old 04-24-2006, 12:29 PM   #4
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thanks! i may try my foreman grill to cook it- hafta thaw it out-. i may get another to try both cooking methods. i'm so used to my racks of lamb & thier tenderness. these other chops sound kinda flavorful.
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Old 04-24-2006, 01:18 PM   #5
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For Easter we had very large lamb shanks.

Were they from lamb? OK, maybe very old lamb, lamb on Social Security, lamb who required knee replacements perhaps.

But we like the taste of mutton and these were very tasty.

We braised them, yummm.

Would take your shoulder chop and make it like an osso bucco.

If you only have one can do it in a pan on top of the stove.

Braise it, with a touch of tomato sauce, and serve with rice, perhaps.

Or pasta.

Right now the idea of braising with some tomato sauce and the usual osso bucco ingredients and serving with a bit of pasta sounds very good.

Just an idea. Must be hungry.

Take care.
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Old 04-25-2006, 02:44 PM   #6
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it makes decent grind, but like others have mentioned it's a great slow cook cut. navarin with a nice creamy polenta...makes my day.
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Old 04-25-2006, 04:21 PM   #7
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I buy lamb shoulder chops all the time & either cut them into bite-sized pieces & make a quick Indian curry out of them, or I marinate them & pan-grill them like a beef steak.
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Old 04-25-2006, 10:23 PM   #8
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I usually make them when everyone is gone, I just heat a cast iron skillet, salt the bottom put in the chop and sprinkle with garlic powder on both sides..Sounds awful but I love it just me a chop and a green salad YUM

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Old 04-25-2006, 10:40 PM   #9
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[quote=auntdot]For Easter we had very large lamb shanks.

Were they from lamb? OK, maybe very old lamb, lamb on Social Security, lamb who required knee replacements perhaps
quote]

auntdot,
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Old 04-26-2006, 02:24 AM   #10
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Quote:
Originally Posted by kadesma
I usually make them when everyone is gone, I just heat a cast iron skillet, salt the bottom put in the chop and sprinkle with garlic powder on both sides..Sounds awful but I love it just me a chop and a green salad YUM

kadesma
Doesn't sound awful to me. Complicated isn't always better!

Barbara
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