Here, in pictures, is how you turn a hotel of lamb into chops! My frenching isn’t perfect on this one, but you get the idea. This local (80 miles east of my home!), grass fed lamb from Superior Farms. You can save money by buying meats from your local butcher, and breaking them down yourself. I’ll start posting some basic butchery tutorials in the near future – check back!
All the trim from this hotel (the industry term for what you see in the first picture), is being turned into stock. I’ll be reducing half of it down into lamb demi glace – a great alternative to using veal (which I personally won’t eat due to the raising practices). Similar great flavor!