Last week the Superstore was offering frozen "Lamb Shoulder chops" at about five dollars a pound. They all seemed to be about one to one and a half kilograms. Once they are thawed out they look a bit like a butterflied leg of lamb and that is exactly how I cooked it. It probably would have been good on the barbeque but I just browned it slightly and put i into a covered pot with a couple onions and a few carrots and a half cup of red wine. I baked it in a 350 degree oven for one and a half hours. It turned out quite nice. This cut is a little less expensive than any other cut of boneless lamb.