Grass-fed lamb shoulder chops are also known as blade steaks and are cut from the rib side of the shoulder.. Packed full of flavor, this cut can be a bit chewy if not properly cooked.
Due to the tough muscle structure from the very much worked shoulder of the lamb, the shoulder chops require low, slow cooking. A rub or marinade will help break down the tough muscle fibers. They are ideal for a reverse sear and are usually prepared by braising, broiling, grilling, panbroiling or panfrying.