charlie_roberts87•21d agoProlific Poster

Why does nobody talk about the right way to break down a whole lamb for a small shop?

Last week at my shop in Tacoma, my new hire, Dave, wanted to follow the classic six-piece primal breakdown we all learned. But I've been splitting the saddle into two boneless loins and keeping the racks whole for special orders, which moves faster for our volume. It started a whole debate on the floor about speed versus traditional presentation. What's your shop's method for a whole lamb?

3 comments

3 Comments

jessicab3321d ago

Speed is the only thing that matters for our small shop too.

finley_lopez986h ago

Classic cuts just slow you down, honestly.

maxm6321d ago

Speed wins, we skip the classic cuts too.