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Old school butchering techniques, utilizing only a once good knife and mallet. The trick to splitting down the center of the chine, or backbone is a solid and certain 1st strike swiftly delivered. No pussyfooting around. Removing the silver skin, or facia properly yields the add bonus of Lamb Capriccio, one of tonights specials.
Last edited by Penn; 09-16-2017 at 12:50.
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