It's a low-profit item, for certain, but from the studies we've done so far, it doesn't seem to be actually COSTING us money to serve it. I just want to increase the profit percentage on it. The only 2 ways to do that are to charge more for it (I don't think we could get away with that in our area, it's already viewed as expensive) and to get a better yield out of it.
Yield is controlled by moisture loss. Minimizing the amount of moisture the mutton loses during the cooking process is the only way I know to increase the yield. I'm hoping someone will have some more tips for me on how to do that, or on any other ways to increase yield that I haven't thought of yet.
Note: we have already tried wrapping it in foil and placing pans of water in our smoker. Got some positive results out of those two things, but I'm looking for more.
Last edited by bwebb0017; 10-04-2011 at 07:54 PM..
Reason: more information