Lamb Shoulder Chops (3 lbs. Avg)
Looking for a juicy meat to spruce up any meal of the week? Look no further than our lamb shoulder chops, which are available in three-pound packs for all your culinary exploits. These perfectly marbled shoulder chops are incredibly affordable compared to traditional cuts of lamb, yet they still deliver all the flavor and tenderness you expect. Boasting a color that varies from pink to pale red, you can create a colorful food presentation worthy of any cooking challenge. Lamb differs from mutton in that it is usually sourced from younger sheep, which have very little fat and result in lean meat that is tender with every mouthwatering bite.
Nothing’s quite classier than our lamb shoulder chops. The primary difference between lamb and beef is the branched-chain fatty acids that give lamb a slightly earthier taste. Whether you’re preparing for a formal dinner party or a grand holiday meal with your loved ones, our lamb is delicate and downright succulent when braised, slow-cooked, baked, or pan-grilled. Pair with seasonal veggies or your favorite side dish to create an unforgettable meal worthy of recreating for any occasion.
Don’t back down from full-bodied flavor. Our lamb shoulder chops are sure to be a crowd-pleasure no matter the occasion. Robert Wholey Company specializes in finding adventurous meats and seafood and delivering them straight to your doorstep. Browse our inventory today to stock up on all your favorite meats and seafood for the rest of the year!
Braised Rosemary Lamb Shoulder Chops
Yield: 2 servings
Total Time: 3 hours and 10 minutes
- 2 Wholey’s Market lamb shoulder chops
- 1 medium onion, sliced
- 3 large garlic cloves, thinly sliced
- 2 tablespoons butter
- 2 teaspoon dried thyme
- 1 ½ tablespoon dried rosemary
- 6 whole allspice, crushed
- Salt and pepper to taste
- ½ cup vegetable broth
- 1.) Preheat your oven to 300°F.
- 2.) Melt butter over medium heat in a frying pan, add onion and garlic, and sauté for five minutes.
- 3.) Add crushed allspice and cook for another two minutes.
- 4.) Remove the pan contents and set aside.
- 5.) Turn heat to high, pat dry the lamb and place in the frying pan. Brown on both sides. Turn heat off. Mix the onion spice mixture with the lamb.
- 6.) Place the lamb and pan content into a baking dish and pour the broth over the lamb. Bake for three to four hours or until meat is tender and breaks apart easily. Add water or broth if necessary to keep pan from drying out.
- 7.) Reserve the pan juices and serve as a sauce over the meat.