Lamb shoulder steaks are cut straight across the lamb shoulder and are sometimes referred to as gigot chops. Choose from New Zealand lamb shoulder steaks, British lamb shoulder steaks or Welsh lamb shoulder steaks. Lamb shoulder steaks are suitable for griddling, barbecuing or frying, either cook the steaks plain or marinade them for a couple of hours in any combination of the following: olive oil, lemon juice, garlic, rosemary, red wine, fresh or dried herbs. Serve cooked plain steaks with redcurrant jelly or mint sauce. Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Freeze on the day of purchase for up to one month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Trim any excess fat from the meat. If frying, drain the meat on kitchen paper before cooking to prevent spitting when adding to the pan.