Cast-Iron Lamb Shoulder Chops (Carnivore Simple) - For the Carnivore Diet

Juicy, well-seared lamb shoulder chops basted in tallow and finished with a quick bone broth pan jus—100% carnivore and weeknight simple.

Lamb shoulder chops are richly marbled and full of flavor, which makes them perfect for a hot cast-iron sear and a quick butter or tallow baste. This method keeps the exterior crisp while rendering enough fat to stay tender and juicy.

A brief dry brine with salt draws moisture to the surface and seasons the meat deeply. Sear hard, baste, and either finish on the stovetop or slide into a moderate oven if the chops are thick. Resting is key for even juices.

If you like a little extra richness, deglaze the pan with a splash of beef or lamb bone broth to make a simple jus. Spoon it over the chops and any rendered lamb fat for a purely animal-based finish.

Aim for 130–140°F internal temperature depending on preference. Shoulder can handle medium nicely while staying succulent. Save any leftover rendered fat for cooking eggs or searing tomorrow’s steak.

Ingredients

• 2 lamb shoulder chops, 1–1.25 inches thick (about 8–10 oz each, bone-in)
• 1.5 to 2 teaspoons kosher salt
• 1 tablespoon beef tallow or ghee
• 1 tablespoon unsalted butter (or additional tallow)
• 1/4 cup beef or lamb bone broth (optional, for pan jus)

Instructions

1. Dry brine: Pat the lamb chops dry and season all over with kosher salt. Let sit at room temperature for 30 minutes (or refrigerate uncovered up to 24 hours, then bring to room temp 20 minutes before cooking).
2. Preheat: Place a heavy skillet (cast iron preferred) over medium-high heat for 3–4 minutes until very hot. Add tallow and heat until shimmering.
3. Sear side one: Lay the chops in the pan and sear without moving for 3–4 minutes until well browned.
4. Sear side two: Flip and sear another 3–4 minutes. Stand the chops on their edges with tongs to render the fat cap for 30–60 seconds as needed.
5. Baste: Reduce heat to medium-low. Add butter (or more tallow) and tilt the pan, spooning the hot fat over the chops for 60–90 seconds.
6. Finish to temp: For thinner chops, continue cooking in the pan to 130–140°F internal (about 1–3 more minutes). For thicker chops, transfer the skillet to a 300°F oven for 6–10 minutes to reach desired doneness.
7. Rest: Transfer to a plate and rest 5–10 minutes.
8. Pan jus (optional): Return the skillet to medium heat, add bone broth, and scrape up browned bits. Reduce by half (1–2 minutes), then whisk in any resting juices.
9. Serve: Spoon pan jus and rendered fat over the chops and slice against the grain near the bone.

Time: 30 minutes (plus 30 minutes optional dry brine) Servings: