My uncle the retired butcher gave me the worst advice about lamb fat
So my uncle Bob used to run a shop in Cleveland for like 30 years, and last Thanksgiving he told me to always leave a thick layer of fat on lamb shoulders because 'they need it for flavor.' I trusted him because hey, the guy's been doing this since the 70s. I followed his advice to the letter on a whole lamb shoulder I was prepping for a family cookout. That thing turned into a grease bomb on the grill, flare-ups everywhere, meat came out almost burnt on the outside and raw inside. My cousin's dog ate half a chunk of pure fat that fell off and puked on the patio. Now I trim that stuff down to a quarter inch max, learn the hard way I guess. Has anyone else had a family member's 'expert' advice completely backfire on a cut?