13 hours ago, JoNorvelleWalker said:
Asking, not arguing, but will silver skin really, really melt above 170 deg F?
Edit: and for lamb stew my choice would be neck meat.
For lamb, absolutely. The shank and neck muscles are lined with silver skin. Even the intramuscular silver skin in beef shank muscles gets tender after cooking.
The fascia between the rib cage and deckle and outside the flank on lamb will get soft, however it will not dissolve.
Above 160°F collagen will break down and melt nicely.
*Aside from fish and poultry/fowl, the only common animals that will have skin after slaughter are pigs.
