I got boneless lamb shoulder in my meat CSA this month. It's tied with twine. I was thinking of following a recipe for braised lamb shoulder, that calls for trimming the fat. This cut of lamb has a pretty significant layer of fat underneath the twine. Should I untie it to trim the fat? What is the tying for anyway?
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The shoulder can be roasted if it's rolled and tied into a cylinder, and it can be stuffed, as well. If you'd prefer to roast it stuffed or unstuffed, I'd leave a good half-inch layer of fat around the roast and re-tie it. Lamb fat is "good" fat: only 36% of it is saturated, and the rest is poly- and mono-unsaturated fat, but it's not like you're going to drink the stuff anyway. Or are you. . .
If you decide to braise it, however, I'd trim off enough fat to leave a layer only 1/8"-1/4" thick. Any fat that melts into the braising liquid can be easily skimmed after cooking.