HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Share your food adventure
TELL US

how to cook lamb shoulder steaks?

a
aubreylynn Feb 5, 2011 04:29 PM

i have a pair of lamb shoulder steaks from a local farm in my freezer that i need to use up, but i have no idea how to cook them. i know shoulders are generally good for braises and slow cooking methods, but i'm not sure what to do with them cut into steaks. any advice or recipes would be appreciated!

  1. h
    Harters Feb 6, 2011 03:49 AM

    Where I am in the world, I don't think I've ever seen shoulder cut into steaks but, if ever I did come across them, then I think they'd be very suitable for some form of braise. I'm basing this on using shoulder joints as a long-cooked cut whether in stews or roasts.

    1. tim irvine Feb 5, 2011 08:28 PM

      Just did some tonight. Chunked up an onion, coated the chops in a Morrocan rub, added a cup of broth, and covered and baked an hour. Added slivered almonds and craisins for last ten minutes. Served on faro. Not bad and very easy. (actually quite good)

      1 Reply
      1. re: tim irvine
        a
        aubreylynn Feb 5, 2011 08:34 PM

        So a quickish braise? That sounds perfect. Thanks!

      2. hill food Feb 5, 2011 04:39 PM

        I've marinaded shoulder blade chops in olive oil, garlic and rosemary and pan seared them briefly like a minute steak.but then I like meat so rare it's almost raw.

        4 Replies
        1. re: hill food
          a
          aubreylynn Feb 5, 2011 04:55 PM

          this may be a dumb question, but are shoulder blade chops the same as shoulder blade steaks?

          1. re: aubreylynn
            q
            quazi Feb 5, 2011 07:28 PM

            I see them advertised the same. I usually grill or broil them. either spice them with salt and pepper or with salt pepper, cardamon, coriander. They taste great and many have the pleasure of marrow!

            1. re: quazi
              hill food Feb 5, 2011 08:45 PM

              Quazi: oh yeah, the marrow...

            2. re: aubreylynn
              hill food Feb 5, 2011 07:29 PM

              Aubrey: I think it's the same, usually I've seen them cut maybe a half inch thick and generally about 4"x6" that's the cut my butcher called shoulder chops maybe a marketing ploy, vastly cheaper than loin or rib

          Show Hidden Posts