Oh, see I'm with Jo for an entirely different reas...- April 13, 2008 Oh, see I'm with Jo for an entirely different reason-- that children's rhyme about Jack Sprat and his wife That's me. I love saturated fat. Yes, I know it's gross, but I can't help it!http://beyondsalmon.blogspot.com/2008/04/rack-of-lamb-undressed.html?showComment=120811572... Jon and Jo,You raise some great points, so let me ...- April 3, 2008 Jon and Jo,You raise some great points, so let me address them.Is the fat the good part It depends. The fat inside the muscle, called marbling is the good part. It makes the meat juicy and flavorful. But the fat between the muscles is usually surrounded by connective tissue making it chewy. Just like everything else with food, whether to eat the flap is a matter of taste. Some people LOVEhttp://beyondsalmon.blogspot.com/2008/04/rack-of-lamb-undressed.html?showComment=120724446... I NEVER want them to trim it. I much prefer to tr...- April 3, 2008 I NEVER want them to trim it. I much prefer to trim it to my liking. I have taken home far too many cuts that looked great in the case and then when I opened the package after they performed their job it was a disaster.But that is just my preference.http://beyondsalmon.blogspot.com/2008/04/rack-of-lamb-undressed.html?showComment=120722622... Oh no! The fat"chewy stuff" is my favorite part!...- April 3, 2008 Oh no! The fat"chewy stuff" is my favorite part! In fact, I know many-a-foodie that agrees with me and absolutely cherishes the fat. Granted, its all personal preference and I can certainly see how some (or maybe most) don't like it, but I wouldn't be so quick to judge that there's a conspiracy marketing ploy that's keeping butchers from removing the outer flap. I feel its gives a richnesshttp://beyondsalmon.blogspot.com/2008/04/rack-of-lamb-undressed.html?showComment=120718194... I slow roasted it using the same method I use for ...- April 2, 2008 I slow roasted it using the same method I use for steak, then seared in the skillet. It gives you a great crust AND perfectly medium-rare insides throughout. When the rack was out of the skillet, I coated it with a little mashed garlic and mint.http://beyondsalmon.blogspot.com/2008/04/rack-of-lamb-undressed.html?showComment=120717102... So what did you do with it- April 2, 2008 So what did you do with ithttp://beyondsalmon.blogspot.com/2008/04/rack-of-lamb-undressed.html?showComment=120716406... Yup, when I used to trim it myself, I would remove...- April 1, 2008 Yup, when I used to trim it myself, I would remove all connective tissue from the flap, and cook it separately. It's very yummy, but on a lamb, it's very small. So I am not completely sure it's worth the work for those 2 bites. I used to do it in the PBE (Pre-baby era), but gave up on it for now. On a cow, on another hand, it's a pretty big and incredibly yummy muscle, so all that work ishttp://beyondsalmon.blogspot.com/2008/04/rack-of-lamb-undressed.html?showComment=120708312... If you are up to a bit of butchering yourself, an ...- April 1, 2008 If you are up to a bit of butchering yourself, an untrimmed rack is actually a great thing (or a rib roast, if we are talking about a cow). Most of the connective tissue on it is between the ribs and the rib cap - a flat muscle that covers them - and the rib cap is well-marbled and wonderfully flavorful. If you remove it and roll it up, you'll have another delicious little roast, in addition tohttp://beyondsalmon.blogspot.com/2008/04/rack-of-lamb-undressed.html?showComment=120708234... |