A customer's question about feathering taught me a trick at 62

Yesterday an older lady asked me why my lamb chops looked so neat compared to the grocery store packs. I explained feathering and she said, "So you trim the fat off with the grain, not against it?" I'd never thought about it in those words, but she was right. I've been doing it the other way for 30 some years. Tried it on a rack this morning and the slices came out cleaner. Funny how a simple question can fix a habit. Anyone else had a customer point out something you'd been overlooking?\n\nI also started de-boning a whole leg of lamb in under 4 minutes last week, which felt like a small win after practicing on and off for 2 months. The first few tries took me 12 or 15 minutes and the meat came off ragged. This time the butcher twine came out perfect. No grand secret, just repetition and maybe that new blade from the supply shop. What's a small skill milestone you've hit lately that nobody else would notice?

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the_kai5d ago

Man, it's always the little things you never notice until someone points them out.

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