I attended an event over the weekend, the main course was billed as "Lamb Loin". I know the chef and he asked for some constructive criticism.
I got over the part about it being rack of lamb rather than loin but having a hard time getting past the silverskin that remained on the rack. As I cut around the silverskin I realized I was ruining the presentation so I snapped a quick pic. I later suggested it should have been trimmed better and had he done the loin this would have been an easy task. Like many that ask for criticism he argued with it and insisted that the serving was "how it was done".
What say you? Is this amount of silverskin normal or acceptable? If no, how would you trim it? (This was a $60/plate)