****, y'all.
So, cooking at home for 3, two of whom eat only limited red meat, and one of whom is a 5 yr old that occupies all my brain power, I don't break down red meat that much at home. I break down chickens frequently and am pretty efficient at that, but I'm not so great at trimming silverskin etc...
Today I got a couple lamb shanks delivered and decided to bone them so I could grind the meat. What a freakin pain! Those things are like 90% silverskin... every individual muscle is completely encased in it. So do any of you actually bone lamb shanks frequently? Do you try to get much of the silverskin off? I can't decide how much it'll impact the flavor/texture of ground meat. Guess we'll see.
Of course, I haven't done the obvious thing, which is to go watch some youtube videos or something. So feel free to respond with "do your homework, noob!" Right now, I feel like griping to the masses instead.
So, cooking at home for 3, two of whom eat only limited red meat, and one of whom is a 5 yr old that occupies all my brain power, I don't break down red meat that much at home. I break down chickens frequently and am pretty efficient at that, but I'm not so great at trimming silverskin etc...
Today I got a couple lamb shanks delivered and decided to bone them so I could grind the meat. What a freakin pain! Those things are like 90% silverskin... every individual muscle is completely encased in it. So do any of you actually bone lamb shanks frequently? Do you try to get much of the silverskin off? I can't decide how much it'll impact the flavor/texture of ground meat. Guess we'll see.
Of course, I haven't done the obvious thing, which is to go watch some youtube videos or something. So feel free to respond with "do your homework, noob!" Right now, I feel like griping to the masses instead.