Lamb Shoulder Chops

This bone-in cut is made up of marbled muscle, fat, and connective tissue. The shoulder has heavily used muscles, which means these cross-cut chops can be tough. But, all they need to become tender is a bit of attention. The effort is worth the reward because lamb shoulder chops are one of the most flavorful cuts.  

Ensure tender lamb shoulder chops by marinating them ahead of time, then cooking slowly over medium heat rather than hot and fast like a rib or loin chop. 

You want an internal temperature of 140-145F so that the muscle fibers and fat have time to melt together. Cook the chops either over indirect heat on the grill, in a pan over medium heat, or in the oven or slow cooker as part of a braised dish.  

Our 100% grass fed lamb is raised on rolling pastures here in Iowa without any antibiotics or hormones. The unique mixture of forage in our fields gives the lamb a deep flavor without being gamey. 

Grass-fed lamb is high in protein and generally lower in fat than grain-fed lamb. It’s rich in omega-3 fatty acids and CLAs which may lead to a lower risk of cancer. If you’re looking for a meat that will boost your health and taste great, you’re in the right place.

Each package of Rangeland Revival lamb shoulder chops contains two chops which is enough for one to three servings.