In my quest for a first-cut blade chuck roast, I came across some beautiful lamb shoulder chops. These chops were, in fact, the cut of meat I was looking for, just from the wrong animal. The individual pockets of meat, divided by connective tissue, called out, and I took pause in my need to procure the chuck roast. Instead, we were treated to a delicious cut of meat which I ordinarily would have passed over. A brief bath in feta brine and a pita crust did not hurt the cause.
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