Since lamb shoulders became my current fetish I have not left them alone. This time we looked at shoulder chops, more as a function of availability than choice, but this obstacle presented a new opportunity. We seasoned the chops with Garam Masala and salt and then cooked them for 24 hours at 57°C like we did the whole shoulder. The results again were amazing and in this case the chops were more manageable. We were able to dissect and take the meat apart with ease to use for a pasta ragout and the chops themselves were excellent served individually, lightly breaded and sauteed in the style of veal shoulder chops. I am looking forward to cutting our own chops or at least having a butcher cut them twice as thick, so that we end up with bigger nuggets and chunks of shoulder meat that we can then use as the base for a dish.