- Tip: Best marinated if cooking as chops or roasted low and slow if left as a whole shoulder.
- Provenance: Colorado
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce come visit or call us!
Lamb blade or shoulder chops are taken from the front end of the animal, just above the ribs/breast and just in front of the rack. With higher levels of fat and connective tissue, shoulder chops work very well marinated and grilled, but also left as a whole shoulder and roasted low and slow or cubed and used in a braise.