The Butcher's Info Blog
An information blog about the art and craft of butchery. Published by Chef/Butcher Tom Schneller
Showing posts with label
lamb
.
Show all posts
Showing posts with label
lamb
.
Show all posts
Sunday, April 15, 2012
Is Bigger Better?
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The other day we were breaking down and frenching racks of lamb. We had a carcass that weighed about 75 lbs and the full hotel rack weighed...
Saturday, March 13, 2010
Fall for Spring Lamb
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As spring creeps into the air and the snow banks turn the ugly brown and the first shoots of green pop through the soil we start to think ab...
Sunday, November 22, 2009
Old Lamb??
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Dry aged beef is a standard on many high end steakhouse menus. The aroma and flavor is deeper and more complex and the price tag is warrante...
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