Figure 4.
It's very hard to find boneless lamb shoulder in markets. You might see the whole shoulder, but this cut is difficult to bone out. You can buy lamb meat for stew or, better yet, buy thick shoulder chops, remove the meat from the bone, and cut it into large cubes. There are two kinds of shoulder chops. The blade chop is roughly rectangular in shape and contains a piece of the chine bone and a thin piece of the blade bone. The arm, or round bone, chop is leaner and contains a cross-section of the arm bone. Arm chops are easier to work with, and we suggest buying about 5 ¹/₂pounds of chop to yield 3 pounds of stew meat.