In my quest for a first cut blade chuck roast I came across some beautiful lamb shoulder chops. These chops were in fact the cut of meat I was looking for, just from the wrong animal. The individual pockets of meat, divided by connective tissue, called out and I took pause in my need to procure the chuck roast. Instead we were treated to a delicious cut of meat which I ordinarily would have passed over. A brief bath in feta brine and a pita crust did not hurt the cause.