First time buying this bone-in sliced lamb shoulder steak. I used this time to cook a black garlic mutton soup. After an hour and a half of boiling the soup, there is a thick layer of oil. I put it in the refrigerator for one night, and when I eat it the next day, I gently pick up a layer of oil on the noodle soup with a small spatula, and the whole oil "cake" is fished out! Then put it back in the casserole and cook it for 30-40 minutes over medium-low heat. The taste is not lost!
This lamb shoulder steak has less meat and more fat, and should be used to make hand-grabbed lamb rice! ! ! The suet will be absorbed by the rice grains and will be super fragrant! Give it a try next time you have a chance!