ray613•19d ago

Noticed a huge difference in my lamb chops after I started trimming the fell off every single time

I used to leave it on half the time cuz I was lazy but last week I did a whole rack with it fully removed and the tenderness was night and day has anyone else had that big a shift just from trimming better?

3 comments

3 Comments

juliaa6519d ago

Realized pretty quick the first time I trimmed it all off that I'd been eating leather for years without knowing it, so yeah it makes that big a difference. Do you think restaurants leave it on sometimes to save time or is that just a home cook mistake we all keep making? I swear I've had lamb out that was still chewy and now I'm wondering if they just skipped that step on a busy night.

troyc1719d ago

The 3 times I tested it on a Costco rack last month proved it to me too, that membrane is just tough no matter how much fat is under it. It's like how sharpening your own knives changes everything in the kitchen, one simple step makes the rest of the work way easier and the results way better. Once you get rid of that annoying little barrier, everything else just falls into place and you wonder why you ever skipped it.

the_cameron19d ago

Yeah trimming that fell off is the only way to go. Tried skipping it once last month and instantly regretted it when the meat was chewy. Don't know why people bother leaving it on.

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