TIL a trick for keeping lamb shoulders tender from a guy at the Denver meat expo

He said to always tie them with the grain running the long way before roasting, which I tried last week and it worked. Anyone else have a simple tip like that for a specific cut?

3 comments

3 Comments

claire_walker2mo ago

Used to think tying meat was just for looks, honestly. Figured it was something fancy chefs did for pictures. Tried this grain trick on a shoulder last month because I was curious, and wow, the difference was real. It stayed so much juicier and didn't get that tough, stringy pull. Totally changed my mind on taking the extra minute to tie it up. Simple thing, but it makes all the difference.

sandrac552mo ago

My grandma always said the simple steps are the ones we skip.

lisak262mo ago

Same, I always thought it was just for show until I tried it. Now I never skip it.