Heritage Foods is celebrating the seventh year of its annual October goat project, NO GOAT LEFT BEHIND, and the second in the United Kingdom. No Goat Left Behind addresses the growing problem facing New England goat dairies — namely, what to do with male goats....
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In butchery, “frenching” is the process of removing all fat, meat, and connective tissue from the rib bones on a rack roast. Personally, I like to leave all that stuff on when I’m cooking lamb. I love the crispy, fatty bits on the bones, but for the purposes of presentation, frenching is often preferred. Basic Trimming: […]
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