Why does everyone act like boneless lamb is always better?

I used to push boneless shoulder for roasts because customers seemed to prefer it. But last year an older butcher at the Stockyards in Chicago told me I was wrong - he said the bone adds SO much flavor and keeps the meat from drying out. I switched to selling bone-in lamb shoulder for $6.50 a pound and now I actually have people coming back saying it's the best roast they ever made. Has anyone else had luck pushing bone-in over boneless for certain cuts?

2 comments

2 Comments

nora_wells586d ago

The bone keeps moisture in like a heat sink for the meat, its not just about flavor. I've had better luck with bone-in shoulder for stews too since the connective tissue breaks down nicer with the bone still there.

riverf346d ago

Might be missing that some cuts like leg actually taste better with the bone in for moisture.