For the very first time, I bought some "alleged" Hatch chilis and some
itty-bitty lamb chops ($15USD/lb!). All suggestions considered.

nb

On 8/13/2017 4:00 PM, notbob wrote:
> For the very first time, I bought some "alleged" Hatch chilis and some
> itty-bitty lamb chops ($15USD/lb!). All suggestions considered.
>
> nb
>
If you bought lamb shoulder chops, of course they're itty-bitty. Not
worth the price although that does sound extreme. Can't say anything
about the chilis (Hatch or otherwise) since I don't buy them. Good luck!

Jill

On Sun, 13 Aug 2017 17:49:13 -0400, jmcquown >
wrote:

>On 8/13/2017 4:00 PM, notbob wrote:
>> For the very first time, I bought some "alleged" Hatch chilis and some
>> itty-bitty lamb chops ($15USD/lb!). All suggestions considered.
>>
>> nb
>>
>If you bought lamb shoulder chops, of course they're itty-bitty. Not
>worth the price although that does sound extreme. Can't say anything
>about the chilis (Hatch or otherwise) since I don't buy them. Good luck!
>
>Jill

I've never seen lamb shoulder chops that were 'itty bitty' - I had
some 'itty bitty' lamb chops for supper. Gave them a gentle fry in a
cast iron pan, did some cauliflower and a spud, all topped off with
mint sauce, very nice.

Don't over cook them, lamb should be pink throughout and I definitely
would not cook the chillis with them.

On Sunday, August 13, 2017 at 10:00:20 AM UTC-10, notbob wrote:
> For the very first time, I bought some "alleged" Hatch chilis and some
> itty-bitty lamb chops ($15USD/lb!). All suggestions considered.
>
> nb

Hatch chilis are great because they're large but still pack some heat. Stuff them with cheese, wrap in lumpia skins, fry. Wheee dogies!

On 2017-08-13, > wrote:

> Don't over cook them, lamb should be pink throughout and I definitely
> would not cook the chillis with them.

Ten-four.

nb

On 8/13/2017 6:00 PM, wrote:
> On Sun, 13 Aug 2017 17:49:13 -0400, jmcquown >
> wrote:
>
>> On 8/13/2017 4:00 PM, notbob wrote:
>>> For the very first time, I bought some "alleged" Hatch chilis and some
>>> itty-bitty lamb chops ($15USD/lb!). All suggestions considered.
>>>
>>> nb
>>>
>> If you bought lamb shoulder chops, of course they're itty-bitty. Not
>> worth the price although that does sound extreme. Can't say anything
>> about the chilis (Hatch or otherwise) since I don't buy them. Good luck!
>>
>> Jill
>
> I've never seen lamb shoulder chops that were 'itty bitty' - I had
> some 'itty bitty' lamb chops for supper.

Shoulder chops are smaller than loin chops. Pricier, too. I generally
buy loin chops. More meat, less bone.

> Gave them a gentle fry in a
> cast iron pan, did some cauliflower and a spud, all topped off with
> mint sauce, very nice.
>
> Don't over cook them, lamb should be pink throughout and I definitely
> would not cook the chillis with them.
>
Agreed about the chili peppers.

Jill

On 2017-08-13 9:38 PM, jmcquown wrote:
> On 8/13/2017 6:00 PM, wrote:
>> On Sun, 13 Aug 2017 17:49:13 -0400, jmcquown >

>> I've never seen lamb shoulder chops that were 'itty bitty' - I had
>> some 'itty bitty' lamb chops for supper.
>
> Shoulder chops are smaller than loin chops. Pricier, too. I generally
> buy loin chops. More meat, less bone.

??? Loin chops are usually the small ones. They have T bone and a
small circle of meat with a layer of fat on the outside. Shoulder chops
tend to be quite a bit larger and have bones and chunks of fat in the meat.

On 8/13/2017 9:46 PM, Dave Smith wrote:
> On 2017-08-13 9:38 PM, jmcquown wrote:
>> On 8/13/2017 6:00 PM, wrote:
>>> On Sun, 13 Aug 2017 17:49:13 -0400, jmcquown >
>
>>> I've never seen lamb shoulder chops that were 'itty bitty' - I had
>>> some 'itty bitty' lamb chops for supper.
>>
>> Shoulder chops are smaller than loin chops. Pricier, too. I
>> generally buy loin chops. More meat, less bone.
>
> ??? Loin chops are usually the small ones. They have T bone and a
> small circle of meat with a layer of fat on the outside. Shoulder chops
> tend to be quite a bit larger and have bones and chunks of fat in the meat.

Different places. The loin chops here are meatier and less bony.
Shoulder chops might be thicker but they have less meat and more bone.

Jill

On Sun, 13 Aug 2017 21:38:48 -0400, jmcquown >
wrote:

>On 8/13/2017 6:00 PM, wrote:
>> On Sun, 13 Aug 2017 17:49:13 -0400, jmcquown >
>> wrote:
>>
>>> On 8/13/2017 4:00 PM, notbob wrote:
>>>> For the very first time, I bought some "alleged" Hatch chilis and some
>>>> itty-bitty lamb chops ($15USD/lb!). All suggestions considered.
>>>>
>>>> nb
>>>>
>>> If you bought lamb shoulder chops, of course they're itty-bitty. Not
>>> worth the price although that does sound extreme. Can't say anything
>>> about the chilis (Hatch or otherwise) since I don't buy them. Good luck!
>>>
>>> Jill
>>
>> I've never seen lamb shoulder chops that were 'itty bitty' - I had
>> some 'itty bitty' lamb chops for supper.
>
>Shoulder chops are smaller than loin chops. Pricier, too. I generally
>buy loin chops. More meat, less bone.

You must have a very strange butcher! Shoulder chops are large, true
less bone, but much tougher.
>
>> Gave them a gentle fry in a
>> cast iron pan, did some cauliflower and a spud, all topped off with
>> mint sauce, very nice.
>>
>> Don't over cook them, lamb should be pink throughout and I definitely
>> would not cook the chillis with them.
>>
>Agreed about the chili peppers.
>
>Jill

On Sun, 13 Aug 2017 21:46:39 -0400, Dave Smith
> wrote:

>On 2017-08-13 9:38 PM, jmcquown wrote:
>> On 8/13/2017 6:00 PM, wrote:
>>> On Sun, 13 Aug 2017 17:49:13 -0400, jmcquown >
>
>>> I've never seen lamb shoulder chops that were 'itty bitty' - I had
>>> some 'itty bitty' lamb chops for supper.
>>
>> Shoulder chops are smaller than loin chops. Pricier, too. I generally
>> buy loin chops. More meat, less bone.
>
>??? Loin chops are usually the small ones. They have T bone and a
>small circle of meat with a layer of fat on the outside. Shoulder chops
>tend to be quite a bit larger and have bones and chunks of fat in the meat.

Correct.

On 2017-08-14, > wrote:

> On Sun, 13 Aug 2017 21:46:39 -0400, Dave Smith

>>Loin chops are usually the small ones. They have T bone and a small
>>circle of meat with a layer of fat on the outside. Shoulder chops
>>tend to be quite a bit larger and have bones and chunks of fat in
>>the meat.

> Correct.

Yes, these were "loin chops". Look like small t-bone stks. About
1-1/4" thk. I cooked one in my steel pan, a little under 4 mins per
side. Not enough. Uncooked raw in middle. I hadda go back and add
about 3 mins per side. A little tuff, but damn tasty. I'll play with
the 2nd one, tonight.

Been a long time since I ate lamb. Usta eat it all the time. My late
mom made kabobs from leg-o-lamb that were to die for. So good, I'd
eat the meat raw, while it marinated overnight. This was before lamb
cost yer arm, leg, and first born. Then she forgot it! Forgot the
recipe!! But.... but....but....

WARNING!: if yer mom (aunt, MIL, etc) has some favorite recipes, fer
dog's sake, write 'em down!!

nb

Dave Smith wrote in rec.food.cooking:

> On 2017-08-13 9:38 PM, jmcquown wrote:
> > On 8/13/2017 6:00 PM, wrote:
> > > On Sun, 13 Aug 2017 17:49:13 -0400, jmcquown
> > > >
>
> > > I've never seen lamb shoulder chops that were 'itty bitty' - I had
> > > some 'itty bitty' lamb chops for supper.
> >
> > Shoulder chops are smaller than loin chops. Pricier, too. I
> > generally buy loin chops. More meat, less bone.
>
> ??? Loin chops are usually the small ones. They have T bone and a
> small circle of meat with a layer of fat on the outside. Shoulder
> chops tend to be quite a bit larger and have bones and chunks of fat
> in the meat.

THats what I see. I;m confused too but maybe her market cut is
different?

--

On Mon, 14 Aug 2017 18:33:22 -0500, "cshenk" > wrote:

>Dave Smith wrote in rec.food.cooking:
>
>> On 2017-08-13 9:38 PM, jmcquown wrote:
>> > On 8/13/2017 6:00 PM, wrote:
>> > > On Sun, 13 Aug 2017 17:49:13 -0400, jmcquown
>> > > >
>>
>> > > I've never seen lamb shoulder chops that were 'itty bitty' - I had
>> > > some 'itty bitty' lamb chops for supper.
>> >
>> > Shoulder chops are smaller than loin chops. Pricier, too. I
>> > generally buy loin chops. More meat, less bone.
>>
>> ??? Loin chops are usually the small ones. They have T bone and a
>> small circle of meat with a layer of fat on the outside. Shoulder
>> chops tend to be quite a bit larger and have bones and chunks of fat
>> in the meat.
>
>THats what I see. I;m confused too but maybe her market cut is
>different?

I've lived in many countries and loin were always small, shoulder
large.

http://www.epicurious.com/recipes/fo...b-chops-351253

http://www.finecooking.com/recipe/la...shallot-butter

wrote in rec.food.cooking:

> On Mon, 14 Aug 2017 18:33:22 -0500, "cshenk" > wrote:
>
> > Dave Smith wrote in rec.food.cooking:
> >
> >> On 2017-08-13 9:38 PM, jmcquown wrote:
> >> > On 8/13/2017 6:00 PM, wrote:
> >> > > On Sun, 13 Aug 2017 17:49:13 -0400, jmcquown
> >> > > >
> >>
> >> > > I've never seen lamb shoulder chops that were 'itty bitty' - I
> had >> > > some 'itty bitty' lamb chops for supper.
> >> >
> >> > Shoulder chops are smaller than loin chops. Pricier, too. I
> >> > generally buy loin chops. More meat, less bone.
> >>
> >> ??? Loin chops are usually the small ones. They have T bone and a
> >> small circle of meat with a layer of fat on the outside. Shoulder
> >> chops tend to be quite a bit larger and have bones and chunks of
> fat >> in the meat.
> >
> > THats what I see. I;m confused too but maybe her market cut is
> > different?
>
> I've lived in many countries and loin were always small, shoulder
> large.
>
> http://www.epicurious.com/recipes/fo...b-chops-351253
>
> http://www.finecooking.com/recipe/la...th-smoky-red-p
> epper-shallot-butter

While I have had lamb in Oz, I've only been able to buy it in USA (no
cooking facilities on a ship that pulled into OZ).

Shoulder cuts were always bigger.

--


--