On Sun, 5 Dec 2010 18:36:36 +0100, "Michael Kuettner"
> wrote:

> "A Moose In Love" schrieb :
> > Next week I'm going to get a lamb shoulder chop(or was
> > it a leg steak; I forget). The one butcher at the market has some
> > really good looking ones at $10.99 per pound. I'm not a fan of lamb,
> > so I don't know how tender of a cut this chop is. Any hints?
>
>
> If it's a chop, it doesn't come from the shoulder, but from the back.
> The shoulder is used for ragouts, the chops are either fried or breaded
> and fried.
>
Lamb chops certainly can come from either the shoulder or the leg.
Blade or shoulder chops come from the shoulder, but if the "chop" has
a round bone in it, it's from the leg and they'll call it a sirloin
chop. You can tell what chop you've got by looking at the bone.
http://www.askthemeatman.com/lamb_chart.htm

--

Never trust a dog to watch your food.