You get a cross-section of this upper leg, which has a small, round bone in the middle. There may be some rib bone in the chop as well, as the chops are cut from just where the ribs begin.
They have a bit of cartilage and fat in them. They are leaner than blade chops, but still with enough fat to withstand high, quick cooking.
They have very good flavour, even though they are a bit less tender than loin or rib chops. They are still, though, very tender compared to what beef from this area of a cow would be like, and so can be quick cooked.
They are inexpensive because they are a bit less tender, and less picture-perfect than rib or loin chops.
They are usually cut thinly.
Lamb Shoulder Chops can be braised, broiled (aka grilled in the UK), or grilled (aka BBQ outside the US.)
Over a grill, allow 3 to 4 minutes per side. Remove, cover, let rest for 5 minutes.