Lamb Shoulder Chops Recipe - 3 Secrets to Making Tough Lamb Chops Tender

Lamb shoulder chops can be tough - but in this video, I show you 3 secrets that teach you how to cook lamb shoulder chops that come out moist, tender, and yummy!
Also, check out my new Rack of Lamb video! • The Best Smoked Rack O...
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Secrets to Great BBQ Playlist:
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Including:
3 Secrets to the Perfect Grilled Steak: • Cowboy Ribeye Steak - ...
4 Secrets to Amazing Grilled Chicken: • Beer Can Chicken Hack ...
3 Secrets.to Juicy Tender Pork Chops: • 3 Secrets to Juicy Ten...
The lamb chops in this video came from the grocery store - but usually, when we buy lamb we buy it from D'Artagnan. Please consider using this link to buy; it helps support the channel: bitly.4emv.com/dartagnan
If you have any questions please leave a comment below and we will reply. Thank you so much for watching! See you next week on Eat More Vegans!

[@AndreaShink]

Yum! Lamb is my FAVE! Making the whole shoulder tomorrow, adding this one to the 'must-make' list! Thank you Leah!

[@BehindTheFoodTV]

Thanks, Andrea! We have a few new lamb videos coming up too - rack of lamb, leg of lamb, lamb sirloin steaks - stay tuned!

[@windermere2330]

That looks delicious! I don’t have the smoker though. So glad you brought your daughter into your video. It’s important for young kids to learn how to cook!

[@BehindTheFoodTV]

Thanks! You can do this in the oven or on the grill - you don’t need a smoker. Just use a little extra spice!

[@msg9981]

WOW !!! If you just enjoy all the way around doing these amazing video techniques, you were born gifted. They were a life-saver awesome !! Thank you & yours Sir. One day when we get home to heaven, i will get to chat with you of how today you saved me from sad tears, to a culminating joyful (deeply grateful) humble evening with my lil’miracle medical needs family. Again, thank you Sir..couldn't follow it to a ‘t’, yet it came out absolutely unbelievably amazing. GOD bless you&yours- -) p.s. plzplz to tell our dearly beloved Chef Ramsey♥️😣

[@BehindTheFoodTV]

Thanks for the kind words Ms G!

[@razzbuddy]

Tried this technique yesterday on 2 two inch thick pieces of lamb shoulder chops with excellent results. I did an audible because I had already had dry rubbed the meat with a Greek style rub when I decided to try this method so rub was similar but not the same. Other differences were using a weber kettle and I did the dutch oven braising in a 325F oven .but followed the technique and ingredients closely otherwise. Great results producing a tender and flavorful lamb dish that was a little different from the usual. Thanks!

[@BehindTheFoodTV]

This. Makes. Me. So. Happy!!!!!!!

[@babycookthatthang]

Killed it my man!! When you took them off the smoker I could see what u were talking about that they were almost completely falling apart. Great video!

[@BehindTheFoodTV]

Thanks! They were so tender this way!

[@evanf5985]

Have made this twice in the last 2 months - so good

[@BehindTheFoodTV]

Yay! So glad you like it!

[@martinspano9443]

I made these the other day and was the best Lamb I have ever had

[@BehindTheFoodTV]

You just made my day, Martin! Thanks for trying it I’m so glad you loved it! -Al

[@David_Watts]

Totally CUTE, Dad!! GREAT job, looks delicious...now I gotta run out and get that smoker!! Cheers!

[@BehindTheFoodTV]

Thanks!

[@danniebucks3230]

Making this for Christmas, thank you for the recipe.

[@BehindTheFoodTV]

How wonderful Dannie! Thank you for letting us be a part of your Christmas dinner! Have an absolutely wonderful holiday!!! -Al and Leah

[@briansupermag3918]

Wowzers that looks fantastic. Yummy

[@BehindTheFoodTV]

OMG you should taste them! The red wine braise is so good. Thanks for watching and taking the time to comment, Brian! -Al

[@thomasbyg4795]

WOW!!!... JUST GREAT!

[@brianhanington470]

I’m making this right now up in Ottawa, Ontario. Thank you!!!!

[@BehindTheFoodTV]

Yay! Enjoy! Please come back and let me know how it goes! -Al

[@v.5967]

Great content looks delicious when I do chops usually do the rootbeer boil then before soften high heat sear on the grill then slow bake and a homemade light bbq sauce

[@BehindTheFoodTV]

I've never done the root beer boil. Going on the list!

[@amarievargas80]

Looks great and shes adorable! Good parenting. ;)

[@amarievargas80]

New sub, also.

[@BehindTheFoodTV]

Thanks Amarie! She’s the apple of my eye!

[@JohnSoh]

"It tastes like delicious" lmaoo

[@BehindTheFoodTV]

It’s an accurate description 😂. Thanks for watching, John!

[@christopherpost4294]

awesome video!

[@MrKmoconne]

Subscribed as soon as I realized your channel was called Eat More Vegans. Lamb was my father's favorite meat we could afford about once a year, usually for Easter dinner.

[@BehindTheFoodTV]

Thanks, John (if that’s even your real name lol). It really is a wonderful special occasion meal. Welcome to the Eat More Vegans family! -Al

[@LunasBites]

Looks amazing 👍😊

[@BehindTheFoodTV]

Thanks! You should try this!

[@rickhulsey2640]

Looks great... A couple of things I really loved about this: 1) The buzzer when you messed up and corrected (except you missed one buzzer opportunity). 2) the foodporn music when you brought the lamb in to taste. I’ve pretty much Ed switched over to grape seed oil where olive oil would normally be used. I just like it a little bit better, and it has a higher smoke point (not that it would have mattered here, but it matters in a skillet).

[@BehindTheFoodTV]

Glad you liked those! Don't give it away, but I'm curious to see who else figures out the "missed buzzer opportunity"! FWIW - grape seed oil has a smoke point of 420°F. Avocado oil has a smoke point of 520°F and a pretty amazing taste. Give it a try!

[@rickhulsey2640]

@@BehindTheFoodTV I almost did, but the price was 2-3x per ounce... Obviously, I'll need to try that for the 'perfect' maillard effect :)

[@BehindTheFoodTV]

With great power comes great responsibility, young man! :-) 🍖✊🍀

[@mugensamurai]

Does this guy ever disappoint with the toys? Had to go buy one just now.

[@BehindTheFoodTV]

Lol thanks Mugensamurai! Wait until you see the toys I show off when I started using Flamethrowers!

[@charliedelta9501]

7:35, The best part of the video the teaching and feeding of your family, and the truthful qualification of a child should not be skipped by any loving father. Thank you for the recipe.

[@BehindTheFoodTV]

Thanks Charlie. She's growing up now and spending less time cooking with me - which of course makes me sad. But she is still on the show about half the time - which makes me happy!

[@Evelyn-ii8es]

I tried your recipe tonight and my family including myself absolutely loved it and we agreed with your daughter that it tastes like DELICIOUS 😋!! I don't have a smoker so the only thing I did differently is I used my oven. Still a GREAT recipe 👍🏾

[@BehindTheFoodTV]

Wonderful! So many people overlook this cut because they don't know what to do with it. I'm so glad you tried it Evelyn!

[@99maikavlog41]

Thanks buddy for sharing this beautiful lamp shoulder chop x x look so yummy 😋 I love to try it and I’m so relaxing enjoy daddy and daughter together remember daughter and daddy’s best friend forever 💝 sending full watching likes support x wishes you and your family all the best will arrive 🙏💐💝 Love from DUBAI

[@BehindTheFoodTV]

Thank you so much! Such wonderful words!

[@BehindTheFoodTV]

If you liked this one - check out my new Rack of Lamb video! kzbin.info/www/bejne/nITTZoSaeq9lidE

[@victorbenner539]

Great video. Definitely different from what you're currently doing. I'm embarrassed to say I have yet to cook or eat lamb. Crazy right? Anyway thislooks very interesting and I liked you're marinade/sauce. I would definitely reserve some to add while plating up. And finishing with a braise, well thought out. I have one of those vacuum chambers also but normally just use a vacuum. Nothing to clean up, just toss the bag. Again, great video. 👍

[@BehindTheFoodTV]

Thanks, Victor! This video is so old I cringe when I watch it - but the lamb was so good! Some day when I come out to the PNW you can make the salmon and I'll make the lamb!

[@victorbenner539]

@@BehindTheFoodTV sounds like a good plan. 👍

[@PigAndBeef]

I might need to "cheat" and get one of those marinating containers for my FoodSaver. Those turned out fantastic!

[@BehindTheFoodTV]

Only get it if you don’t like waiting! If you’d rather wait until tomorrow.......😎

[@PigAndBeef]

You know how to speak my language, good sir!

[@accountmanager221]

That buzzer! Lol

[@BehindTheFoodTV]

Yeah I messed up a couple of times lol! Thanks for watching I hope you enjoyed it!

[@Rollingstone2009]

This is great. Though I would never call any cut of lamb tough. It’s the most forgiving meat there is.

[@BehindTheFoodTV]

Thanks man. It’s really all about how you make it IMHO. Lamb shoulder is full of sinew and other connective tissue (just like pork shoulder or brisket) - so it needs to be done low and slow to avoid being tough. Leg and rack on the other hand? Pretty hard to mess it up if you don’t overcook it. Thanks as always for watching and taking the time to comment!

[@MrMorganca]

Lamb shoulder chop Osso Bucco? Looks delish! Thanks for another great video! Am I going to have to go out and get a food saver now? Man, you are a bad influence! I have a pro tip for you: before putting my Dutch oven on the smoker, I coat the bottom half of the outside of the Dutch oven with dish soap. It dries in the smoker, but then when you are ready to wash it, all of the soot comes right off!

[@BehindTheFoodTV]

That's a great tip, Christopher! I've been going for the "wow he really uses that dutch oven a lot" effect :-) I would only get a food saver like this if you like to freeze foods without risk of freezer burn and/or marinate quickly. If you like freezer burn or waiting for marinades, then save the money!

[@BehindTheFoodTV]

I should also probably point out that I didn't use tomatoes or the rest of what would make this osso bucco but I can see where you would get that. Maybe I should do a smoked osso bucco video?

[@MrMorganca]

@@BehindTheFoodTV a smoked Osso Bucco video would be fantastic!

[@dottienguyen]

This looks amazing! So for us layman, what if we don’t have a smoker or Dutch oven? Sear the meat on a pan and then cook the meat in a slow cooker with the braising liquid? How long in the slow cooker? Also, I don’t have beef broth on hand, do you think chicken broth is adequate or would that ruin the flavor? Thank you!

[@BehindTheFoodTV]

Hi Dorothy! Without a smoker or beef broth you’re going to want to amp up the flavor. I’d add mushrooms (shiitake if you can get them, or portobello maybe?), and definitely lots of onion. A slow cooker is fine if you supplement the flavors this way. I hope this helps - please come back and let me know how it turns out!

[@dottienguyen]

@@BehindTheFoodTV Thank you for the quick reply! I do have shiitake mushrooms on hand!

[@BehindTheFoodTV]

@@dottienguyen outstanding! Throw a handful in the braising liquid. You'll create a fun umami flavor enhancement that will make up for the lack of that strong beef flavor. Man I wish I could be there to taste it with you! Good luck!

[@paschamcalister5301]

If I don't have one if those beautiful grills, can I braise in the oven?

[@BehindTheFoodTV]

HI Pascha - yes you can! I really like to get at least some smoke on the lamb, which you can do on any grill - but if you don't have a grill at all I would recommend adding a little more smoked flavor for the portion when you cook them before braising - such as ancho chiles and/or smoked paprika. But you can absolutely braise in the oven - my wife does it all the time!

[@absoz]

Cheers from downunder Al... Curious, and I’ll ask my butcher, but these really look like what we call forequarter chops. Which I love with just a bit of salt and pepper and straight on the grill for a few mins each side. Yummm

[@BehindTheFoodTV]

Cheers from the US of A Andrew! I did some research, and I believe (I could be wrong) that the forequarter chop may include the shoulder chop plus some additional muscle from the neck and shank. I'd be interested in hearing what your butcher says. Either way I believe the preparation should be the same. Here's an article I found that might be some help. Would you please come back and let me know what your butcher says tho? -Al. www.australianlamb.com.au/know-your-meat/lamb-cuts-chart/

[@absoz]

Hi again Al (@@BehindTheFoodTV ) I actually get most of my lamb and other cuts direct from a farm based business - they deliver to different areas each week of the month, so it's all freshly butchered by them and their team. The business has been growing quite nicely with them putting on more delivery trucks and they deliver to our door (or kitchen bench even) - how brilliant is that. My wife LOVES their eggs. Freshly laid on the farm, and plenty of double yolkers 8^0 This is what they said in reply: "Hi Andrew Yes that’s absolutely correct, shoulder chop and forequarter chop are the same thing. Perfect just on the BBQ also great under the griller for a very quick dinner. We often have them marinated in a middle eastern marinade which is basically greek yoghurt and spices." Maybe it's a different variety of lamb causing yours to be tough, as ours are quite a definite common cheaper cut. Cooked quickly on the bbq as they said, and I indeed remember as kids we'd cook them under the grill (part of the oven). Yumm. I recently got the mid sized Weber Smokey Mountain adding to my Q3200 I've had for a few years now. Am really enjoying all the video channels, including yours, and learning heaps. Did my first brisket over the weekend, and very pleased with the results. Their briskets are small (1.5kg) in comparison to the massive ones you have there (15+lb or 7+kg) in the USA. I'm only starting my smoking journey and loving it Keep up the fantastic work

[@BehindTheFoodTV]

@@absoz I have only one question: Can they add North Carolina to their delivery route?!?!?! Thanks for the quick reply - and for being a part of the Eat More Vegans family, Andrew. Wait until you see what I do with a whole shoulder on Saturday..........

[@absoz]

And they've just added a new feature to their page based on our messaging last night, going to do a monthly "Recipe from the Heart" - first one is the lamb chops (the forequarter is great for this) in yogurt and spices Have a peek facebook.com/MudgeeLamb/posts/1798420523657400 Reckon they'd come up sweet on the bbq too - a future idea for you

[@absoz]

Looking forward to the clip - lamb is definitely my favourite

[@windermere2330]

Could you make the marinade and then vacuum seal the lamb chops and stick them in the freezer for later use? Thanks.

[@tuckercassell6970]

Love the no red hair!

[@BehindTheFoodTV]

You're getting your wish! Cutting the red off on Tuesday!

[@yolandadobbs882]

Lamb is so expensive and I want to start eating lamb.

[@BehindTheFoodTV]

Hi Yolanda! If you’re worried about the cost, stick to cuts like shoulder, neck, etc. that are cheaper. I’ve got recipes for all of it here on the channel so you can make it taste amazing. Thanks for watching!

[@Snuper325]

Well I don't have all this high tech equipment this dude has. Got the caveman charcoal.

[@BehindTheFoodTV]

I won't deny I have a bit of an addiction to gear lol. You can totally do this over charcoal - in fact you'll get an even better taste over hardwood lump charcoal and smoking wood than I got on the pellet grill. Thanks for hanging out here Jose!

[@johnmichaelcordes4967]

Do you have any alternatives for the beginning part if I don’t have a smoker? Can I just sear them in a pan prior to putting them in the Dutch oven?

[@BehindTheFoodTV]

Hi John thanks for watching. I'd try to get a little more flavor on them if you're not going to smoke them. The Maillard sear is a great idea - maybe add some butter and rosemary to the sear to maximize flavor. Then make sure you deglaze the pan with the red wine you're going to use for the braise - what will be left behind will be really tasty!

[@johnmichaelcordes4967]

@@BehindTheFoodTV I’ll give that a try and see how it comes out! Thanks so much for the tips. I’ve never had lamb like this I’m excited to try it!

[@VeoLuegoExistoHoy]

approximately what temperature was the smoking and also the braising?

[@baltimoreboy42]

This was a great recipe but I didn’t have the vacuum, or mint, so I let them marinate for about an hour adding in thyme. I didn’t smoke them even though I have a Yoder as well, I just seared them about 4 minutes per side. Everything else I did the same and boy oh boy 😋😋.

[@BehindTheFoodTV]

So glad you liked the recipe! I’m curious if you’ve got a Yoder why no smoke? Just so have an excuse to try them again? 🤠😎😂🥩🥓🍖

[@baltimoreboy42]

I have been picking up lamb a lot lately and when I looked for how to treat this particular cut your video looked the best but I wasn’t prepared to put it on the smoker as it was getting late. I clean my 640 out before every use and it takes a bit of time on top of it being about 20 degrees where I’m at. I’m glad I picked your video to follow because they were amazing and I bagged up the braise to freeze and use again so yeah that’s a great excuse because I already picked up some more 😁. Oh yeah I also didn’t trim.....

[@BehindTheFoodTV]

You win favorite comment of the day!

[@windermere2330]

@@baltimoreboy42 You can freeze and reuse braising liquid?

[@baltimoreboy42]

@@windermere2330 🤷🏾‍♂️ don’t know but I did.

[@snake1625b]

What about using pineapple to tenderize. The enzymes can break down the meat

[@BehindTheFoodTV]

I've seen it done with beef - seems worth trying with lamb! Thanks for the idea, John! -Al

[@Angelica-go5ml]

Where do you buy that container that helps with the marinate? Please send the link . Thank you

[@BehindTheFoodTV]

Hi Angelica! They don’t sell that one anymore but they have a new and improved set available. Here’s the Amazon link if you’re in the US (let me know if you’re in a different country and I will get you that link): amzn.to/3tQvq1d

[@Angelica-go5ml]

@@BehindTheFoodTV I got it, Thank You! 😃I live here in the US, but I'm from P.R. Enjoy the Weekend.

[@bullparnu7434]

Doing this recipe now for my mob. Mate did a killa other week give me half a beast. So yeah too keen give this one a crack. Peace

[@BehindTheFoodTV]

How did it turn out, Bull? Also if you don't know what to do with the rest of that beast.....ship it over!!!!! :-)

[@bullparnu7434]

@@BehindTheFoodTV was unbelievable. A kiss of cherry 🍒 and apple 🍏 pellet, maybe not as much garlic. Yeah words can’t describe how good it was. Braising it really made it tender. Cheers

[@BehindTheFoodTV]

@@bullparnu7434 awesome you just made my day! I'm so glad you and the crew enjoyed it!

[@sms9106]

I came for the video but subscribed for the name "Eat more Vegans..."

[@BehindTheFoodTV]

Hahaha awesome! When you get it you get it right?

[@DadReviews]

I got my fork! 🍴 where's my meat?? 😂😂

[@BehindTheFoodTV]

You take this piece right heeeeeeeeeeere! 🍖🍖🍖

[@DadReviews]

@@BehindTheFoodTV 😋It's delicious!

[@myESQchannell]

Guy must think the music makes the food taste better.........wait it does.

[@BehindTheFoodTV]

Right? Thanks for noticing! We have a lot of fun with our music!!!!

[@joen.8364]

What is the substance in the middle of the round bone? Is it edible?

[@jaclynberry3171]

can this be pan seared if we don’t have a smoker?

[@BehindTheFoodTV]

I would do it in an oven or braise stovetop and just add a little liquid smoke. Enjoy!

[@mattmcgovern230]

Gotta love the 70s p*rn music at 6:37 in.....

[@BehindTheFoodTV]

For those of us who remember 70's p*rn lol

[@zootybeano]

Mine are local and come 2 to a package for two of us. This is a lot of trouble for two. Maybe we will have something else tonight.

[@BehindTheFoodTV]

It’s great you can get yours locally sourced! If you’re not going to do it this way, at least smoke them low and slow so you can break down the muscle tissue. Good luck!

[@zootybeano]

@@BehindTheFoodTV I think I'll do them in the same spicy way I do shanks. Maybe thaw out about another four.

[@BehindTheFoodTV]

Zootybeano I’m intrigued!

[@joesalemi2414]

Smoker stays at 325 during braise?

[@BehindTheFoodTV]

Yes sir!

[@clintoncampbell236]

As yummy as this looks , I take the exact same cut and put seasoned salt on it and then air fry it for 7 minutes at about 290 and done . It’s not that tough, least to me .

[@BehindTheFoodTV]

Interesting that’s your result. Animal shoulders (doesn’t matter which animal) are working muscles and therefore loaded with connective tissue.

[@clintoncampbell236]

@@BehindTheFoodTV I don’t disagree at all perhaps lamb is just not as tough as say the same cut of beef or pork . Deer and elk would be so tough for the same cut .

[@dottienguyen]

Also, trying to get make sure there is no gamey smell/taste, would your process ensure that or do I need to take extra steps (soak it in salt, then milk, then citrus) before starting this recipe? Trying to get my kids to eat lamb. Thanks in advance for your help!

[@BehindTheFoodTV]

Hi Dorothy - it really depends on where and how the lamb you're cooking was raised! US farm raised lamb is usually grain fed or finished, so it doesn't have that gamey taste. Australian and NZ lamb by contrast tend to be grass fed their whole lives, which results in more branch chan fatty acids (BCFAs) - the source of that flavor you're trying to avoid. If you're cooking lamb with a lot of BCFAs, the best thing you can do is to use antioxidants (like mustard) as a binder for your seasoning before you start the dry part of the cook. You won't get a taste of the mustard, but it will counteract the BCFAs and mellow the flavor. Thyme, Sage, and Rosemary are al also antioxidants you can use liberally with lamb.

[@Divorced.]

Leah's so beautiful.😍🙂

[@BehindTheFoodTV]

Thank you - I'm very proud of her!

[@2bdefacto]

I just happen to have all that shit on hand

[@BehindTheFoodTV]

Nice! Come back please and let me know how this turns out for you!

[@mikespilkin]

They look good but they are certainly not bbq chops, more like a stew

[@BehindTheFoodTV]

Good observation, Mike. You could certainly take these the whole way without the braise - but they won't be as tender. That's why I smoked them first to get that bbq flavor before braising. If you don't like the idea of this kind of braise and want to stick closer to traditional BBQ style, you could braise in foil (3-2-1 ribs style) using 50/50 apple juice and ACV. Thanks for watching, and taking the time to comment!

[@AWhite_]

You have nice channel good videos, but the logo or the name has confusing little bit, is it natural born griller, or eat more vegans or your channel name is different as well. Please don’t get offended but I like the videos for that I m telling

[@BehindTheFoodTV]

Thanks Adam. Don’t worry I’m not offended I really appreciate all feedback!

[@rosewildbill6368]

Eat more vegans ? ...now, that is funny !

[@BehindTheFoodTV]

Vegans are so tasty! Thanks for watching Rose!

[@chantellecoutinho]

You said Rosemary twice 😝

[@BehindTheFoodTV]

Thanks for catching that.

[@charliedelta9501]

@@BehindTheFoodTV What was the other herb then?

[@BehindTheFoodTV]

@@charliedelta9501 honestly this was 2 years ago and I don’t remember all of the details, but it’s a safe bet if I made lamb I used rosemary and thyme. 😂

[@jadesmith6823]

Thanks robo cop 🤦

[@BehindTheFoodTV]

You’re welcome!

[@bonniejones5482]

What a joke! Not everyone has a cooker and smoker all in one