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how to cook lamb shoulder steaks?

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!

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  1. 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
      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
        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

      2. 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
          aubreylynn Feb 5, 2011 08:34 PM

          So a quickish braise? That sounds perfect. Thanks!

        2. 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.

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