Arm chops are a great option for someone who is seeking to try lamb, but doesn’t want to spend a fortune on a pair of loin chops or a rack of ribs. Arm chops are perfectly portioned for individual servings and you don’t have too much bone to worry about. Since it comes from the shoulder, it is a bit fattier than most other cuts. When cooking, start on a low, slow heat so the fat can properly render. Before you finish completely, give the chops a blast of heat so they get a delectably warm, crispy coating.