Lamb Shoulder Chops

Full product description

Big on flavour and brilliant value, lamb shoulder chops are cut from the hardworking shoulder, so they bring rich lamb character and a juicy finish. Cook them hot-and-fast for a good crust, then ease the heat to finish just blushing—or go low-and-slow for fall-apart tenderness. They love a marinade (lemon, garlic, yoghurt, herbs) and take on spice beautifully. Weeknight pan, Sunday braise, or smoky BBQ—your call.

Why you’ll love it

• Bone-in shoulder chops with deep, savoury flavour

• Two winning methods: quick sear or slow braise

• Marinade-friendly—yoghurt, rosemary, mint or bold spices

• Pan, grill, oven or BBQ—easy and versatile

Cut details

• From the shoulder (blade/arm), bone-in

• Naturally marbled with connective tissue for juiciness

• Thickness and size vary by batch

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Quick sear (best for juicy, just-blushing chops):

1. Marinate 30 mins–12 hours (optional). Pat dry and season.

2. Pan/Grill: High heat 3–4 mins per side to brown, then reduce heat or move to cooler zone 3–6 mins to finish.

3. Centre temps (guide): Med-rare 57–60°C, Medium 63°C, Med-well 68–70°C. Rest 5–8 mins.

Slow braise (ultra tender):

1. Brown chops; add onions, garlic, herbs/spices.

2. Add stock/tomatoes/white wine; cover and cook at 150–160°C (fan 130–140°C) for 1½–2½ hours until fork-tender.

3. Reduce juices to a glossy sauce and finish with lemon/herbs.

BBQ: Sear over high heat 2–3 mins per side, then indirect heat to finish, lid on.

Serving ideas

• Greek-style: lemon, oregano, garlic; serve with salad and flatbreads

• Moroccan spices: cumin, paprika, coriander; couscous and yoghurt

• Mint salsa verde with roast carrots and crispy potatoes

• Tomato & olive braise with creamy polenta

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

FAQs

Are shoulder chops tender?
They have more bite than loin, but cook beautifully tender with a marinade and rest—or go low-and-slow for melt-in-mouth.

Bone-in—does it help?
Yes—the bone adds flavour and helps retain moisture.

Can I cook them pink?
Yes—as whole cuts, they can be served blushing. Aim for 57–63°C and rest well.

Do they need marinating?
Not required, but yoghurt/lemon/herb marinades work wonders for tenderness and flavour.