Serious question, why do we still trim lamb the old way?

Last week I pulled up an old USDA beef grading chart from 1985 while looking up something else, and it showed lamb retail cuts then had way more fat cap left on than what we do now. I always figured the current style was standard forever, but apparently the shift to leaner cuts happened in the last 30 years. We're tossing 2 or 3 pounds of good fat per carcass that older butchers would have kept for flavor. Anyone else notice customers ask for less fat but then complain the meat's dry? How are you handling that balance without losing money?

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