I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded in the large amount of fat I trimmed off the top of the ribs. I'm not really sure what its proper name is ("rib meat"?), so here's a couple pictures to make it clear:
I'm talking about the large slab of fat and meat in my hand in the second picture. As far as I can tell, it's usually just discarded, but there seems to be a good deal of meat there, and it was expensive, so I'd hate to just toss it. I'm fairly patient and good at separating the fat and meat on membranes, so I can probably isolate a good portion of the meat, if necessary.
Is there anything I can do/make to avoid throwing out so much good meat?
For the record, I got about 12 oz of usable meat out of this. Didn't weigh the fat, but probably 20-24 oz.