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The old timer at the shop changed how I look at lamb trimming
Had a long talk with a retired butcher named Sal at the Augusta farmers market last Saturday. He watched me hack away at a shoulder and said 'you're fighting the grain, not the meat, kid.' He showed me how he runs the knife along the natural seams instead of cutting straight through, took maybe 5 minutes off each shoulder and the yield went up about 15 percent on my next batch. Made me question all the fancy cuts I chase when the basics still win. Anyone else get a tip from an older guy that made you scrap your whole method?
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carter.laura1mo ago
Fifteen percent yield off one tip, that's wild, I'd have thought cutting with the grain was gospel.
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