Trim guy says keep the silver skin on, old timer at the counter says scrape it all off, I tried both on 6 racks

Oscar Murphy · 2026-10-08T03:30:04.25769+00:00

Bought 6 racks of lamb from a farm outside Boise, trimmed 3 the way my meat guy showed me and left the silver skin on the other 3, then cooked them side by side for a Saturday crowd. The ones with skin left on shrank less and stayed juicier, but the skin got chewy on the plate and 2 folks sent them back. So which is it, is leaving silver skin on a real technique or just a way to save time on a busy night?

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Trim guy says keep the silver skin on, old timer at the counter says scrape it all off, I tried both on 6 racks | Butchers - Chatter Central