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?
Twenty ingredients in the morning? No way
21 Breakfasts You Can Make with 5 Ingredients or Less
Your 10 Favorite Recipes to Turn into a Week's Worth of Meals
A Life-Changing (Yes, Really) Buttermilk Cornbread Soup
6 Game Day Snacks in 1 Humongo Sandwich
Make Mascarpone Cheese—in Just 10 Minutes