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Can we talk about how people keep trimming lamb chops wrong?
I swear half the guys at my shop in Portland cut them too close to the bone and leave like 2 inches of fat cap on top. Last Tuesday a customer brought one back saying it was 'too greasy' and I had to explain it wasn't my knife work lol. Has anyone else dealt with people who don't know to trim that fat down to a quarter inch?
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david_adams9d ago
Right, ok but here's the thing - what does christophermorgan think that "good lamb" tastes like exactly? Because I grew up eating lamb from a farm in Oregon and if you leave that thick fat cap on, all you taste is greasy mutton flavor instead of the actual meat. Are they cooking it on a grill where that fat renders down completely or are they just pan searing it and ending up with a pool of oil? Because that changes everything. I've seen people defend that fat cap and then serve lamb that's basically swimming in its own grease and calling it "traditional." So yeah, what's their actual cooking method here?
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