I've mentioned before the old kitchen mantra Fat is Flavor; I used to hear it, and say it, all the time.
You don't hear it so much anymore. I'm not exactly sure why; it may just being fading from use the way a lot of the old kitchen slang has. I especially miss calling people "shoemaker" if their cooking is not up to par. If I caution my cooks these day to not get "shoe-y" in their work, I have to back up and explain what I meant. Sad to see the traditional insults be lost to history.
But I digress.
I think part of the reason that Fat is Flavor isn't used as much anymore may have something to do with the growing popularity of leaner cuts of meat. Certainly there is still plenty of fat to be found on restaurant menus; the pork belly trend alone is clear evidence of that.
However, the active use of special flap cuts, shoulder "tender", flank & pork tenderloin to name just a few, have made it clear that there is plenty of flavor to be found in the lean cuts as well.
Today I grilled up about sixty pounds of one of my favorite lean cuts for a customer of mine; boneless lamb loin. Hardly a whisper of fat but with lots of that sweet, delicious lamb flavor. If you haven't tried this cut before I highly suggest making a stop at your local butcher and picking some up.
I grilled up the stuff for my client today as you can see.
Even though I'm still sticking to mostly softer foods I couldn't resist sneaking a few thin slices: delicious.