Got into an argument with an old timer about lamb shoulder vs leg for grinding

Was at a small processor in Vermont last December and this guy in his 70s told me I was wasting my time grinding shoulder for merguez blend because the leg has better fat distribution. He showed me his setup right there on the floor, pulling apart a whole leg with just a boning knife and a hook. Anyone else had a mentor change how you break down a specific cut for sausage?

3 comments

3 Comments

jamie_white7d ago

Huh, that's wild, grinding leg totally changed my game for merguez blends too!

angela_grant6d ago

Yeah man, totally with you. I had the same thing happen. I used to just grind whatever was cheapest or closest, and my merguez was always just okay. Then I switched to grinding leg meat specifically and it was like night and day. The texture got way better, not so dry and crumbly, and the flavor actually came through way stronger. It's not some tiny little difference you have to squint to notice. It's a real change. People who say it doesn't matter probably just got a bad batch or didn't season it right. Leg meat is the way to go, no question.

robinj297d ago

Honestly I don't get the hype. I tried it once and didn't notice any huge difference with my merguez. Feels like one of those things people overthink way too much.