16
Why does nobody warn you about lamb fat on the band saw?
Honestly, last Tuesday I was breaking down a whole lamb for a restaurant order and the fat just kept gumming up the blade no matter how cold I kept it. I spent 40 minutes stopping to scrape and wash the thing, which screwed my whole prep schedule for the day. Is there a trick to keeping the cut clean without freezing the carcass solid for 24 hours first?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.