I love lamb. I have eaten so many shoulder chops that due to the sinew and cartilage, I do not buy them unless they are on sale. Somrtimes I think that I would be happier if I used shoulder chops for braising.
I search out the leg steaks, which is the tender leg meat. Sadly though, both styles demonstrate the the state of butchery as many cuts of meat nowadays seem like they went through the bread slicer.
I have been encouraged by recent discoveries of both lamb, along with veal, making inroads at my HEB and being sold in vacuum sealed packaging. I recently had some lamb ribs that were excellent. There is ground lamb too.
Whenever I have lamb, I use it as a reason to go walk around the neighborhood to find some fresh rosemary. I wish someone was growing mint too....