Lamb Shoulder Cuts
lamb shoulder Several economical, if bony, cuts come from the shoulder.
lamb shoulder chop = lamb arm chop = lamb shoulder block = lamb arm cut chop = lamb round bone chop Notes: These chops are a bit chewy, but very flavorful. They're usually braised, broiled or grilled. The round bone in them is a cross-section of the arm bone. Substitutes: lamb shoulder blade chop OR lamb loin chop
lamb blade chop = lamb shoulder blade chop = lamb shoulder block = shoulder lamb chop = shoulder blade lamb chop Notes: These are usually broiled, grilled, or pan-fried. Substitutes: lamb arm chop OR lamb loin chop OR lamb sirloin steak
lamb shoulder roast = lamb square-cut shoulder = lamb shoulder block Notes: This is a tasty roast, but it's very hard to carve with the bone in. To make carving easier, butchers will bone it and sell it as a boneless rolled shoulder, or they'll slice the roast into blade chops and then tie them together as a pre-sliced shoulder roast = pre-carved shoulder roast. A pre-sliced roast is convenient, but it tends to dry out in the oven. Substitutes: lamb leg (more tender and more expensive)
lamb neck slices = lamb stew bone-in = lamb neck for stew = neck of lamb = lamb neck pieces Notes: These are usually braised or made into stew. Substitutes: lamb shank
Copyright © 1996-2005 Lori Alden