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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw lamb shoulder chops typically stay fresh for 3 to 5 days when stored properly in the refrigerator.
Yes, they can be frozen for 6 to 9 months. Ensure they are wrapped tightly in freezer-safe packaging to prevent freezer burn.
Because the shoulder is a hardworking muscle, these chops are best braised, stewed, or slow-roasted until tender.
Spoiled lamb will have a slimy texture, a greyish color, and a distinct sour or ammonia-like odor.
Lamb leg chops are a leaner alternative, or you can use beef chuck steak if lamb is unavailable.
New Zealand lamb is generally grass-fed, resulting in a smaller, leaner cut with a more pronounced 'gamey' flavor compared to grain-fed American lamb.
It is recommended to cook them with the bone in, as it adds significant flavor and helps the meat stay moist.
The USDA recommends a minimum internal temperature of 145°F (63°C) followed by a 3-minute rest.
Yes, shoulder chops contain more connective tissue and fat than loin chops, making them tougher if cooked quickly but very flavorful when slow-cooked.
raw New Zealand lamb shoulder chops is a versatile ingredient found in cuisines around the world. With 232 calories per 100g and 16.6 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw new zealand lamb shoulder chops with step-by-step instructions.
Browse recipes →Pat the meat dry with paper towels to ensure a good sear and season generously with salt, pepper, and herbs like rosemary or thyme.