Dear Migros
I have noticed that M Classic lamb fillets are increasingly being packed not only with the silverskin, but also with the string, quite a lot of fat and often other skins. This means extra work and waste. I am aware that lamb fat does not have a bad reputation in the Anglo-Saxon tradition, but I still don't like it. When can I expect the fillets to be cooked to the old standard again?
Thank you and best wishes
MeNow