Lamb Shoulder Steaks

I’ve been craving steak the last few days, and instead of opting for a beef steak I went for something with a gamier flavor- lamb! Personally, I love the flavor of lamb- it’s a bit gamier/grassier than beef and it tends to be a leaner meat overall. Since it is more on the lean side, using an oil like Ghee will help add a little something-something extra for it.

You can find lamb steaks at any well stocked meat market, but if you are near a Whole Foods or a Lazy Acres/Bristol Farms you can totally find some at the meat counter. Now, there are a few different cuts that are the most common when it comes to lamb. You have your traditional lamb chop, and rib chops. These are fairly tiny, so having a couple per serving is not a bad option. I opted for the shoulder chop. This cut comes from, well, the shoulder! It does have an oddly shaped bone in it so watch out. 

All in all, lamb is a great alternative to beef. It’s still red meat, but more often than not, the animals are grass fed, especially if you are getting them from a supplier in New Zealand or Iceland. The taste is gamier than beef, but it has a wonderful richness to it that adds something novel to your meal. 



  1. Start by seasoning your steaks- salt and pepper the meat, and let it rest for at least 45 minutes or longer. I like to leave it at room temperature for at least 20 minutes before I cook. There is a belief I have that room temperature meat cooks easier than cold meat straight from the fridge. 
  2. Add about ½ Tablespoon of Full Circle Ghee Traditional to the pan, and let it warm and liquify.
  3. When the pan is hot, but not smoking, add your steak to the pan. Cook for about 2 to 3 minutes and then flip. You should see some browning occurring on the edges of the steak- this is a good thing and exactly what you want.
  4. Cook on the other side for another 2 to 3 minutes. If it’s not to the internal temperature you want, place the steak in the oven for a couple minutes at 275. This well help the internal temperature raise and not overcook the outside. 
  5. Once the steak is cooked- transfer to a cutting board and let it rest for at least 4-8 minutes before slicing. Resting your meat allows the juice to be reabsorbed, making your steak juicier and more flavorful- it’s scientific so don’t argue. 
  6. Serve and enjoy! 

Serving Suggestions:

I love serving steak, of any variety, with potatoes! I think the carbs in potatoes go super well with the richness of a steak. I’m also partial to always having a vegetable in a meal. Love vegetables- asparagus, broccolini, cabbage, Chinese greens, anything fibrous and able to be quickly sauteed and enjoyed. 

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