Lamb shoulder chop

Lamb shoulder chop is a cut of meat that comes from the front part of the lamb, specifically from the shoulder area of the animal. This cut stands out for its intense flavor and juiciness, as it contains a proper balance of lean meat and fat, making it ideal for grilling, roasting, or stewing.

Lamb is a highly valued meat in various world cuisines, originating from the raising of young sheep, generally less than a year old, which guarantees its tenderness and delicate flavor. As for the shoulder, this part is less fibrous than other areas of the lamb, so it cooks in moderate times and results in a soft and flavorful texture.

In terms of nutritional properties, the lamb shoulder chop is a good source of high biological value proteins, iron, zinc, and B-complex vitamins, especially B12, essential nutrients for the formation of red blood cells and the proper functioning of the nervous system. Although its fat content is higher than that of leaner cuts, this fat contributes flavor and aids in the absorption of fat-soluble vitamins.

In different Latin American regions, the lamb shoulder chop may be known by other names such as chuleta de paletilla, chuletón de paleta, or simply paleta de cordero, with terms that vary depending on the country and local culinary tradition.

This ingredient is ideal for recipes where a deep flavor and juicy texture are desired, from roasted dishes to traditional stews, adding authenticity and richness to any preparation.