Grass Fed Lamb Shoulder Blade Chops

Cut from the shoulder, these chops carry the blade bone and a generous ribbon of marbling that makes them some of the most flavorful chops in the animal. Slightly firmer than a loin chop, but that's what gives them so much character. Sear them hot and fast for a weeknight dinner, or braise low and slow to let the connective tissue melt into deep, rich flavor.