In the food world, "fell" refers to a thin parchmentlike membrane directly beneath an animal's hide. The fell is removed from many cuts of meat and left on some (such as a leg of lamb), where it can help retain the meat's juices.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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