Boning lamb shoulders took me 20 years to get right

I kept hearing older guys say the trick was to follow the natural seams, but for years my lamb shoulders came out ragged and slow. Last spring I spent three full Saturdays at the Cleveland shop breaking down case after case, finally timing myself with a stopwatch. The real fix was chilling the shoulder for 45 minutes in the freezer before starting, it stiffens the fat so the knife rides clean. Anyone else find that cold meat makes the job quicker, or am I just slow at room temp?

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gavin9284d ago

That 45 minute chill trick is a real game changer, good on you for sticking with it.