Yesterday, I purchased 2 thick center cut pork chops at $4.49 per
pound at the eastside downtown market. I made them in a very simple
manner. Turned the cast iron pan to medium. Covered with a tight
fitting lid, and waited for the temperature to come up. A bit of
olive oil in there then a pork chop. btw, I trimmed the chops down to
pretty close to zero fat. I browned it, flipped it and cooked till
done; all the while keeping a tight fitting lid on it. No salt or
seasoning of any kind. Simply outstanding. No veggies, potatoes,
just the chop. 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?

"A Moose In Love" schrieb :
> Yesterday, I purchased 2 thick center cut pork chops at $4.49 per
> pound at the eastside downtown market. I made them in a very simple
> manner. Turned the cast iron pan to medium. Covered with a tight
> fitting lid, and waited for the temperature to come up. A bit of
> olive oil in there then a pork chop. btw, I trimmed the chops down to
> pretty close to zero fat. I browned it, flipped it and cooked till
> done; all the while keeping a tight fitting lid on it. No salt or
> seasoning of any kind. Simply outstanding. No veggies, potatoes,
> just the chop. 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.

Cheers,

Michael Kuettner

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.

"sf" > wrote in message ...
| 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

Lamb shoulder chops are delicious, particularly (to my taste) if fried
or grilled to medium rare or less. Then they seem to toughen a bit,
but if you braise them they again become tender and very tasty.
Pretty much the same with the sirloin chop, but I don't think it has
as much flavor as the shoulder chop.

"What is a Lamb Chop?
Chops can come from various primal cuts. "Loin" chops and "rib" chops
are the most tender. Less expensive "blade" and "arm" chops (from the
shoulder) and "sirloin" chops (from the leg) can be just as tender, but
they are not as visually attractive because the meat is separated by
bands of connective tissue. "

http://www.fsis.usda.gov/factsheets/...able/index.asp

pavane

> 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.

Neither one should cost $11/pound. $3 and $6-$7 respectively. if
it looks like a pork chop, it's either a shoulder chop or a loin
chop, just smaller.

Loin chops would cost $11/lb.

-sw

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

> "A Moose In Love" schrieb :
>> Yesterday, I purchased 2 thick center cut pork chops at $4.49 per
>> pound at the eastside downtown market. I made them in a very simple
>> manner. Turned the cast iron pan to medium. Covered with a tight
>> fitting lid, and waited for the temperature to come up. A bit of
>> olive oil in there then a pork chop. btw, I trimmed the chops down to
>> pretty close to zero fat. I browned it, flipped it and cooked till
>> done; all the while keeping a tight fitting lid on it. No salt or
>> seasoning of any kind. Simply outstanding. No veggies, potatoes,
>> just the chop. 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.

Lamb shoulder chops are perfectly legitimate. And what you call
the "back", the rest of us call the loin.

> The shoulder is used for ragouts, the chops are either fried or breaded
> and fried.

Breaded, fried lamb chops? Shoulder chops *can* be used for
ragouts, but that's not typical either.

What country are you from?

sw

On Sun, 05 Dec 2010 10:18:05 -0800, sf wrote:

> but if the "chop" has
> a round bone in it, it's from the leg and they'll call it a sirloin
> chop.

BZZZZT. A leg chop is not from the sirloin and they are very
different cuts of lamb.. They are clearly differentiated in the
picture you just quoted.

I don't know how you managed to screw that up. You even had pretty
pictures.

-sw

On Sun, 5 Dec 2010 13:31:31 -0500, pavane wrote:

> "sf" > wrote in message ...
>| 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
>
> Lamb shoulder chops are delicious, particularly (to my taste) if fried
> or grilled to medium rare or less. Then they seem to toughen a bit,
> but if you braise them they again become tender and very tasty.
> Pretty much the same with the sirloin chop, but I don't think it has
> as much flavor as the shoulder chop.
>
> "What is a Lamb Chop?
> Chops can come from various primal cuts. "Loin" chops and "rib" chops
> are the most tender. Less expensive "blade" and "arm" chops (from the
> shoulder) and "sirloin" chops (from the leg) can be just as tender, but
> they are not as visually attractive because the meat is separated by
> bands of connective tissue. "
>
> http://www.fsis.usda.gov/factsheets/...able/index.asp

I don't care what the USDA says, but sirloin chops do not come from
the leg. Not in a pig, not in a cow, not in a horse, and not in a
lamb either.

Maybe if they're classifying the leg as a whole primal section,
then they are implying it comes fro the leg primal, but they are
clearly two completely parts of the animal and sirloin is *never*
sold as leg or leg chops in any animal.

-sw

On Dec 5, 11:01*am, A Moose In Love >
wrote:
> Yesterday, I purchased 2 thick center cut pork chops at $4.49 per
> pound at the eastside downtown market.

Terrible price. You can get them here for $1.99 a pound. You should
ask for a ****ing discount!

"Sqwertz" > wrote in message
...
> On Sun, 5 Dec 2010 13:31:31 -0500, pavane wrote:
>
>> "sf" > wrote in message
>> ...
>>| 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
>>
>> Lamb shoulder chops are delicious, particularly (to my taste) if fried
>> or grilled to medium rare or less. Then they seem to toughen a bit,
>> but if you braise them they again become tender and very tasty.
>> Pretty much the same with the sirloin chop, but I don't think it has
>> as much flavor as the shoulder chop.
>>
>> "What is a Lamb Chop?
>> Chops can come from various primal cuts. "Loin" chops and "rib" chops
>> are the most tender. Less expensive "blade" and "arm" chops (from the
>> shoulder) and "sirloin" chops (from the leg) can be just as tender, but
>> they are not as visually attractive because the meat is separated by
>> bands of connective tissue. "
>>
>> http://www.fsis.usda.gov/factsheets/...able/index.asp
>
> I don't care what the USDA says, but sirloin chops do not come from
> the leg. Not in a pig, not in a cow, not in a horse, and not in a
> lamb either.
>
> Maybe if they're classifying the leg as a whole primal section,
> then they are implying it comes fro the leg primal, but they are
> clearly two completely parts of the animal and sirloin is *never*
> sold as leg or leg chops in any animal.

UK agrees with you.

--
--
https://www.shop.helpforheroes.org.uk/

On Sun, 5 Dec 2010 18:36:27 -0600, Sqwertz >
wrote:

>On Sun, 5 Dec 2010 13:31:31 -0500, pavane wrote:
>
>> "sf" > wrote in message ...
>>| 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
>>
>> Lamb shoulder chops are delicious, particularly (to my taste) if fried
>> or grilled to medium rare or less. Then they seem to toughen a bit,
>> but if you braise them they again become tender and very tasty.
>> Pretty much the same with the sirloin chop, but I don't think it has
>> as much flavor as the shoulder chop.
>>
>> "What is a Lamb Chop?
>> Chops can come from various primal cuts. "Loin" chops and "rib" chops
>> are the most tender. Less expensive "blade" and "arm" chops (from the
>> shoulder) and "sirloin" chops (from the leg) can be just as tender, but
>> they are not as visually attractive because the meat is separated by
>> bands of connective tissue. "
>>
>> http://www.fsis.usda.gov/factsheets/...able/index.asp
>
>I don't care what the USDA says, but sirloin chops do not come from
>the leg. Not in a pig, not in a cow, not in a horse, and not in a
>lamb either.
>
>Maybe if they're classifying the leg as a whole primal section,
>then they are implying it comes fro the leg primal, but they are
>clearly two completely parts of the animal and sirloin is *never*
>sold as leg or leg chops in any animal.

The sirloin is leg in mick meat. LOL

"Sqwertz" schrieb :
> On Sun, 5 Dec 2010 18:36:36 +0100, Michael Kuettner wrote:
>
>> "A Moose In Love" schrieb :
>>> Yesterday, I purchased 2 thick center cut pork chops at $4.49 per
>>> pound at the eastside downtown market. I made them in a very simple
>>> manner. Turned the cast iron pan to medium. Covered with a tight
>>> fitting lid, and waited for the temperature to come up. A bit of
>>> olive oil in there then a pork chop. btw, I trimmed the chops down to
>>> pretty close to zero fat. I browned it, flipped it and cooked till
>>> done; all the while keeping a tight fitting lid on it. No salt or
>>> seasoning of any kind. Simply outstanding. No veggies, potatoes,
>>> just the chop. 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.
>
> Lamb shoulder chops are perfectly legitimate. And what you call
> the "back", the rest of us call the loin.
>
I used the term in the old sense, i.e. cotelette.
My bad.

>> The shoulder is used for ragouts, the chops are either fried or breaded
>> and fried.
>
> Breaded, fried lamb chops?

Cotelettes, to be exact. See above.

> Shoulder chops *can* be used for
> ragouts, but that's not typical either.
>
Typical where ?

> What country are you from?
>
My email-address should be a hint ...

Cheers,

Michael Kuettner

On Mon, 6 Dec 2010 22:35:03 +0100, Michael Kuettner wrote:

> "Sqwertz" schrieb :
>
>> What country are you from?
>>
> My email-address should be a hint ...

'at'... where? <sigh>

:-)

Point was, they're not typical preps for the masses "here". But I
failed expressing that.

-sw

On Sun, 5 Dec 2010 22:03:53 -0800 (PST), projectile vomit chick
wrote:

> On Dec 5, 11:01*am, A Moose In Love >
> wrote:
>> Yesterday, I purchased 2 thick center cut pork chops at $4.49 per
>> pound at the eastside downtown market.
>
> Terrible price. You can get them here for $1.99 a pound. You should
> ask for a ****ing discount!

Well, look where you live! The midwest is pork country.
Especially out there in the cornfields the supermarkets have to
compete with the rest of your family that raises pigs.

-sw