Bone-in aging — experience, thoughts, ideas?

[Scott Mark]

I’ve seen two possibilities for bone-in aging.

The first is a rib portion, including the ribs, that would end up being “cowboy” rib steaks or a bone-in rib roast.

The second would be a bone-in leg of lamb. Maybe a bone-in rack, but more likely a leg.

Has anyone got any experience or advice for this?

I guess what I’m asking is — as we age, we (most of us) choose to trim the outside of the meat. What happens to the meat next to the bone? Does it dry? Anything special? Do we need to trim away the meat next to the bone, also, or is it fine as-is?

I know that there are different opinions about trimming at all. Please mention your preference so we can match our ideas with your own.

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