My favorite lamb chop is the last chop off the roast. Same goes with pork. The chop in mention is the first cut chuck. It is the same cut as the first cut chuck shoulder of beef that we are smitten over.
We have created an obstacle with our creativity. We have explored, examined and explained the first cut chuck shoulder of beef. We use it in burgers. We braise it. We slow cook it sous vide and in CVaps. Unlike lamb and pork we have not seared and slow roasted it to medium rare. Why? Because we thought we already knew what to do with it. We thought the meat would be tough. We thought the whole cut needed a variety of times and temperatures to break down the connective tissue. We thought it was more interesting to break the cut down into its individual parts and serve them separately.
Tonight we thought differently. We seared the 2 inch thick steak in a cast iron skillet and roasted it in a 250°F oven until it reached an internal temperature of 130°F, relying on our thermapen. We removed it from the pan and let it rest. We carved the meat off the bone. We removed the fat pockets, connective tissue and sinew. The meat was amazing. It was juicy. It was beefy. Each cut from the shoulder had its own texture. They were all tender and delightful with a rich, meaty flavor. Good thing we questioned ourselves.
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