Originally Posted by Rocklobster
Not necessarily. If it is the large part of a loin chop, they can get pretty dry......and, thanks. You just gave me an idea for the meat shop. We sometimes get roug ends to our back loins and end up grinding them all. If I can get 3 or 4 big enough meaty pieces out of them, I can wrap them in bacon and put them in the counter.
Good idea Rock. For my Dad's meat case, he would also make bacon wrapped ground lamb patties. They looked beautiful, and sold well.