[50cal Smokepole]

Which reminds me; the backstraps are commonly cut into chops, 1/2 to 3/4 inch thick. What most people who cut their own chops forget (myself included) is to trim the ‘silver skin’ from the backstraps (loins). That's the thin membrane on the hide side of the meat, and is very visible. It is very tough and can be very gamy.

[mylife]

I have very sharp knives.

Just take it off when its “Semi” frozen

[mylife]

I like lamb, so I know about these things