I had to be part of a lot of french trimming of racks of lamb at the weekend, and it seemed to take a long time, so it got me wondering, is there an easy way to do this? Some preferred tool?
I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does ...
I am asking for both food safety and taste reasons, and yes I do have a frost freezer. Semi-boneless Leg of Lamb, double freezer wrapped date 12/26/14. 7.33lbs Is it alright to roast?