Each package contains 2 shoulder chops.  The average arm chop package weighs approximately .65 lbs. The shoulder chop comes from the upper shoulder of the lamb.  Each shoulder chop is cut into 1 1/4'' inch pieces.  This cut of meat is best cooked using a braising (with water) technique due to the muscle type and the connective tissue found in this cut.  This does not mean the shoulder chop is not tender or of secondary quality.  It simply means you cant be in a hurry when cooking this delightful lamb chop

Here is a sample recipe for Lamb shoulder chops

Ingredients

2 1 1/2-inch-thick round-bone shoulder lamb chops (about 14 ounces
 total)
Salt and freshly ground pepper
1 tablespoon olive oil
2 large garlic cloves, chopped
1/2 cup dry white wine
1 28-ounce can Italian plum tomatoes, drained, coarsely chopped
Pinch of dried red pepper flakes

1 1/2 tablespoons minced fresh marjoram or 1 teaspoon dried,
 crumbled

Preparation

Season lamb chops with salt and pepper. Heat oil in heavy skillet over high heat. Add lamb and cook until brown, about 2 1/2 minutes per side. Transfer to plate. Reduce heat to medium-low. Add garlic and cook until beginning to color, about 30 seconds. Add wine and bring to boil, scraping up any browned bits. Add tomatoes and red pepper flakes. Return lamb to skillet. Cover and simmer until tender, turning occasionally, 30 minutes.

Transfer lamb to plates and keep warm. Boil sauce until thickened, stirring occasionally and adding any juices accumulated on lamb plates, about 8 minutes. Season with salt and pepper. Spoon sauce over lamb chops. Sprinkle with marjoram and serve.

Bon Appétit May 1990