I have a whole leg of lamb that I bought frozen from a local farm. I have been "cleaning" it for probably an hour now, trying to remove the fat and silverskin, but I feel like I'm hardly getting anywhere! Every time I remove a big patch of silverskin, I feel like there's another below it! Where do I stop? Should I just cut straight to the meat instead of trimming it delicately, trying to keep most of the meat intact?
I should mention it is still partially frozen. Would letting it thaw completely have made this task easier?
I've never really cleaned a piece of meat like this. It looks like the fat and silverskin go in sheets toward the center of the meat. I don't want to hack it up and have this ugly, dried out roast! Am I just babying it too much? I'm frustrated enough to start cutting off chunks-- should I?
Prompt answers appreciated!