Shoulder chops are an affordable cut of lamb that is best suited for low and slow cooking, such as braising.
In the United States, fresh lamb is in season from March through October. Frozen lamb is available year-round. When choosing lamb, let color be your guide: Look for lamb with firm, pink meat; good marbling; and moist, reddish bones. Dark meat indicates an older animal.
Some cuts of lamb retain a papery layer around the outer fat, which is called the fell; it is usually left on roasts or legs and will help keep the meat stay juicy while cooking. However, it is usually removed from smaller cuts.
Keep lamb in the refrigerator in its original packaging. Try to cook it within a day of purchase or freeze for later use.
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