| Ingredients | How to cook lamb shoulder chops
How to cook lamb shoulder chops
Often overlooked, lamb shoulder chops are undeniably versatile. Whether pan fried or slow-cooked, the result is tender and flavoursome. An excellent alternative to more costly pieces of lamb, they make for an easy, cost-effective mid-week meal or an impressive weekend dish.
In contrast to the leg, shoulder chops contain a higher level of fat and connective tissue, which when cooked slowly, melts away producing a succulent and deliciously tender result. Typically, shoulder chops are thinner than other cuts of lamb, meaning when pan fried or barbecued, an equally delicious outcome can be reached. Searing at a high heat allows the exterior to develop a golden crust adding flavour, texture and visual appeal. No matter which method you choose, this secondary cut will not disappoint.
How to cook
Best cooking methods – Pan Fry, BBQ, Slow Cook
These meaty chops absorb marinade well, becoming more tender through the process. Combine chops with your choice of marinade in a resealable bag and leave to marinate for at least one hour. Remove the chops from the fridge 30 minutes before cooking to bring them to room temperature.
Preheat your grill or heat oil in a frying pan to a high heat. Transfer the meat from the bag to the pan or grill and cook to your preference, three minutes on each side for medium. Loosely cover with foil and rest for ten minutes before serving.
- Good source of Protein
- Good source of Vitamin B12
- Good source of Zinc
- Source of Iron
- Low Sodium
- Low Saturated Fat
Based on 100g lamb shoulder chop, lean and braised.
Shoulder Chop, Raw, Lean (per 100g)
- Energy: 687kJ
- Energy: 164kcal
- Protein: 20.6 g
- Total Fat: 9.1g
- Saturated Fat: 3.44g
- Polyunsaturated Fat: 0.55g
- Omega 3: 0.22g
- Monounsaturated Fat: 2.58g
- Cholesterol: 59.1mg
- Sodium: 82mg
- Iron: 1.18mg
- Zinc: 3.29mg
- Vitamin B12: 2.52ug
- Vitamin D3: 0.12ug
- Selenium: 7.4ug
Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.