Thawing
We like to pull lamb out of the freezer 24 hours ahead of time to thaw in the refrigerator. We leave it wrapped but put it in a container in case it leaks.
Trimming
Many of the cuts have a layer of fat on them. While our lamb tends to have a pretty mild flavor, people vary in how much they like the taste of fat. We generally trim fat before cooking if we’re using a cooking method with fairly short cook time, but we leave it on if it is roasting or braising for a long time because the fat tends to render down and fall off or come off easily when we carve for eating. Any remaining fat is easily removed when the meat is pull-apart fork tender after slow cooking. For grilling chops, we like it both ways either trimmed ahead or after.