When I saw fresh quarters of lamb of in the supermarket, I decided that for Rosh HaShanah, it was worth the price. The butcher sliced off the chops and cut the shoulder and breast into thin pieces about 3 inches across. Not the way I would have liked it cut, but try to argue with a determined butcher who’s already pushing the meat through his electric slicer.
I froze the chops for grilling later and looked at the rest of the cut-up meat. Lots of little pieces with bone in them. C0oked slowly in wine, they would make a fine, light stew. Could be worse.
