To wrap something in caul fat is something I have never done before. It looks like something out of a horror movie but has a crazy ability to transform the flavor and texture of meat. When you cook the thin fat membrane it melts and turns into a crispy wrapped package of deliciousness. It works almost like cooking sous vide and really helps to keep the moisture in the meat.
Caul fat is really inexpensive and totally worth buying. We are serving lamb chops en crepinette with tarragon, roasted fingerlings, a spaghetti of carrots and tarragon jus. I'll get a picture of the finished dish up later.