Alastair   12 #25 Posted July 23, 2010 No-one goes to the butcher to buy pieces of fat cut off the meat. Who do you think is going to pay for the fat that you dont want?  Lean gammon would have to be priced higher at the point of sale than gammon with fat left on.  If you buy a roasting joint from the popular butchers in Woodseats (whose name escapes me) they ask if you want a bit of fat for the roasting and throw it in for free. It's a decent butchers, that. It's not super high quality, just high quality, but for the price and service it can't be beaten locally. Share this post Link to post Share on other sites Share this content via...
