The easy way to trim lamb cuts
What you need to know
Before you cook up a storm, remove the visible white fat found on the outside of some lamb cuts. This type of fat is known as external or selvedge fat, and it’s good to go because lean cuts are the healthiest.
The white flecks of fat you see throughout the meat is the marbling or intramuscular fat that gives lamb the rich, juicy flavour we love.
