95% of the time I use SW (56°) for any shot needed. Just by opening or closing the face prior to gripping, I can have the shot run or stop (hook or cut too to offset slope). If I need it to stop it, I hit a shot that drops and use gravity to stop it, (never spin). I also do not own a lob (no reason). I think the bread and butter shot around the green is just like tossing the ball. You land the ball and a spot (accommodating the break) and let it roll up and into the hole. You need to visualize the entire trip of the ball.
The reason I prefer the pitch shot vs. a chip shot is, it is much more reliable once learned. A chip shot only uses the shoulders (like a putt) and I don't like what happens to the arms/club right after impact on a chip shot. The shoulders are being restricted just after impact (and can only go so far), and the club head also raises up just after impact and can add loft or cause problems (sculled shots). The pitch shot on the other hand is a mini version of our golf swing. It is what we've been doing all day long. Also, it uses the Large Muscles in a rotation motion that I believe is the most reliable under pressure. You can just trap the ball with the body mass for a more solid impact than the chip. Also easier to hit the sweet spot. Practice, practice, practice a pitch only ... no wrist change during the shot. Let the body only bring the arms/club back into the ball and around to the left (right hander). No help with hands or arms... body only. You'll get awesome! Then you just have to practice dropping that ball on your landing spot, at the speed needed, to have it continue to roll up and stop at the hole. Again, visualize the whole trip... leaving the club face... up in the air ... the descent angle of impact... the speed it impacts the green ... and see it roll to the hole. If you see it in your mind, you'll do it.
Move Less ... Get Good! DUPLESSISGOLF