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Boned vs. bone-in lamb, my neighbor made me question everything I do
My neighbor Jim from down in Clovis, been cutting meat 30 years, told me he only sells bone-in lamb now because people trust it more, even though boneless legs are way easier to cook and store. He said his sales jumped 40% when he switched back, which blew my mind since I've been pushing boneless for efficiency. But is that just psychology or is there something real about bone-in retaining flavor? Anyone else feel pressure to switch their cuts just because customers expect it, or do you stick with what you know is better for the kitchen?
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