My local grocery started carrying lamb shoulder chops (sourced from New Zealand), and they go on sale for 2.99/lb! Great deal! But I wasn't sure how to cook them.
Method #1:
I tried smoking them at 225 to internal temperature of 110, then seared them for 90-120 seconds each side to bring them up to medium-rare. Pretty good! A little bit of gristle, but flavorful.
Braising is next...
Method #1:
I tried smoking them at 225 to internal temperature of 110, then seared them for 90-120 seconds each side to bring them up to medium-rare. Pretty good! A little bit of gristle, but flavorful.
Braising is next...
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