Whole Lamb Butchery In Real Time
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- Опубліковано 28 вер 2024
- A whole English lamb cut up in real time... I was asked to butcher 3 wonderful lambs for a farmer friend, I decided to set up my camera and just let it roll as i cut up the last lamb to his specification, as he wanted them prepared in a certain way, heres how i did it. Enjoy
Impressive! It really looks like you know what you are doing. And that with only a 100 years of experience. Without kidding, this is absolutely the best video I have ever seen! Thank you for sharing, and please keep on going Scott!
Scott, I remember now why I started watching your videos in the first place and what motivated me to subscribe.
Not the awards, a little bit of the cooking, but you are the smoothest butcher I have ever seen!
Thank you for reminding me....J/C
Nice work as always Scott! Keep doin what you do...much love from USA...Louisiana!!!
We deer hunt here so we are familiar with the butchering process...but I love watching this!!
Lamb is a family favourite Scott! Watching you practice your considerable skill was an absolute privilege mate. Cheers!! 😎👍
Scott, I love your cooking videos, but these butchering videos are why I subscribed. This is a craft, and I intend to use your videos next time I get my hands on a whitetail or any other game.
even better when he does a paddock to plate series. As a hunter he got me here with the butchery but those cook ideas are pure joy.
Nothing like watching a craftsman who loves his work.
Impressive dexterity! Sure knife skills!!! This is what a master looks like!!!
Always love watching you butcher lamb!
OMG Scott, what a privilege to watch an extremely skilled master of his craft at work !!! Thank you for sharing this video :)
Scott, I watched you cut and prepare the lamb. As a farmer I was taught that before preparing any cuts, the glands had to be removed.Up till today I remove all the glands. I don't see butchers doing it anymore, and the majority do not even know where the different glands are located in the carcass.
Mmmmmmmm that looks delicious!
You should be a world instructor for butchering lambs buddy 😉😉😉😉
The art of butchery. A true artist
This is an awesome clip. Very helpful indeed. Thank you so much for posting. Beautiful looking meat, those chops and cutlets look absolutely delicious :)
Great stuff! Showed my 16 y.o. son where his chops come from! (i.e. not the stupermarkt!)
Nice work Scott. The finished products look fantastic! Those chops need to be in my skillet, mate! LOL! Cheers from NY, USA
Scott has great vids , I've learn a lot and have applied it my own butchery
Awesome Scott,its as good as it gets mate ! and stop nickin me cockles from Saundersfoot ! cheers ,Mike from deepest west Wales.
A great butcher in action. It takes me ages to bone a lamb shoulder.
Nicely done, well hung that.
Top class scott👌
You always grab my attention When you butcher, really great video thank you.
Mr. Scott! You make your great skill look like child's play. I've learned so much from you with your knife skills I'm still working on the butchers knot that you preform somewhat like poetry in motion. Cheers from lower Alabama.
Great work Scott!😎
Great video!!!
And who says butchering an animal isn't sexy...
Depends if I'm naked when doing it.
This is just so satisfying. And it's building my confidante to one butcher an animal myself. Scott👍👍
Beautiful, thanks.
You Sir are a highly skilled craftsman. Could one take all the fat and trimmings rendering them down into a stew or at the very least food for one's dogs? Very educational. Best
you make it look so easy, nice one
Nice demonstration Scott. I look forward to seeing how you would remove the lamb back-strap as one piece. Some recipes call for that.
Can you please eventually make a video about lymph nodes? Like a walkthrough where all of them are situated on a cow/pig/sheep/deer.
You only need to know where they are on a sheep for example. Then you can scale that anatomy to something like beef.
a really short video on that knot you use for tying the rolled roast would be great or have I missed it?
@Barry Austin Thank you will have a look I must have missed them.
Awhh...the rings, the rings. Do you ever get raw meat stuck in the ring? I never like it when Two Fat Ladies would mix stuff with all their rings on. But that's a pet peeve for me. Honestly, you do a great job of rendering the lambs. We can learn a lot form you. Thank you for the video.
I feel privileged watching that, awesome
Scott, I love your videos, both the butchering and cooking of various cheap and expensive cuts...plus wild game! Question on other meats besides chicken: Is it a good idea to let them air dry, uncovered, in the fridge overnight? Like lamb shanks or other cuts that still have the skin on them. Thanks in advance!!
Let me know when they hit the grill! I'll have my plate ready!
My dogs would be in heaven with all those scraps!
Also, I'm watching your videos to learn so I can butcher my meat goats myself in the future.
Come to America... The show!!! The Butcher on History...
You need to tell us what the tattoo’s story is and what they mean or meant for you.
Mouth watering cuts of lamb and mad knife skills
Awesome job -- thanks for sharing.
Well Done Man Super Job. Looking very good
Hey there Scott, great videos as always. Really appreciate you putting these up for us. Any tips for first time lamb skinning? done a few deers n elks so I got the main idea I guess, but any fancy know-how's are welcome, thanks.
Damn Scott...as good as you are with a knife you would make a wicked Dexter Morgan :)
*Great tutorial* 👍
Suffolk x welsh? As a guess? Would be interesting to see a comparison of how different breeds cut up. Charollaise x mule against beltex x mule. Then a swaledale against a cheviot and a swaledale mule would be useful to see....just an idea, from the other side of the fence!
Texel cross North Country Mule
I love your work. Greetings from Switzerland 🇨🇭
Nice work bro
Why do you let it hang for a week before cutting it up ?
Scott we have a show in the states called the butcher on the history channel where 4 butcher compete for $10,000 usd. By producing as many cuts of meat within 1.5 hours. Do you have any shows like that in your neck of the woods?
What brand is the 5? Inch boning knife? Ive got to try one 😮
Amazing work, sir.
poetry in motion, knife magick!!
Just as a heads up. When I conquer the world and declare myself the God Emperor, I'm going to make you my personal butcher.
At 8:03 there is a face in the top of the meat, opposite Scott’s left thumb!! (Which he then scrapes away with the knife)
Skilled 🤩
The way you don't even take your rings or watch off 😂
Fresh lamb... beautiful ♥️♥️♥️♥️♥️
What was that spot in the fat at 18:00 ?
Did my mans just yeet some prime lamb rib out?
This video makes you realise the skill and know how necessary to properly butcher a carcass....a lot of fat on that lamb - mind I do like lamb meat so much :-)
Masterpiece awesome work
Why junk the ribs? Could they not be cooked low'n'slow like pork ribs?
Nice!
How old is that lamb?
Very pro cutting style bro...goos lesson....
TOP JOB
I'm looking at the waste trimmings and wishing I could get my hands on it to feed to my dog
...or feed me!
Mouthwatering. Can't get decent lamb, let alone hoggett where I live
I was always taught to remove all jewellery before dealing with food to prevent contamination. Why not here?
As if you are a magician!
always epic!
Septuplet cutlets!
That lamb had a great life. Lovely little fatty.
Many thanks indeed, very interesting video makes me proud to be a meat eater thank god for vegetarians more meat for us!!
17:57 Just an observation on my part, but that looks like a gland. IMHO, You should point that out since not removing that would cause a bad taste in what you're cooking. Everything else is spot on as usual.
Damn I'm strangely turned on to this videos and Im all so dressed up as Batman.the jobs a good in.
Deez Nutz!!!
22:00 thats the view
HYow long have you been doing your traed?????L>
long live the queen!!!1
As always; well done. I am looking for a vid to explain how I can best cut up a whole duck. I live in Newark, NJ. USA. I can buy whole fresh Duck for about $40 U.S. I can't get the South Asian and Hispanic (South American) growers and butchers to dress it the way I want. Mostly, I am asking them to kill, pluck and cut off feet, head and neck; give me all of the fat and the interior offal (duck liver is supreme). I am trying to get then to give me boneless breasts. They think they are (they sincerely think this) doing me a favour by giving me the head and feet and by discarding the fat. Please show me how to do this myself. I have faithfully and happily followed your advice on purchasing knives (victorinox) and cutting boards (and their maintenance). I need assistance on deboneing without skinning the breasts. Thanks from the U.S where we are no longer taught how to love Offal and use every part of anything we buy to eat.
Question is: Are we your deer or dear friends
render that fat down and mix it with bees wax.
@Barry Austin I reload BP 45/70 & CAP &ball....
Dx
Not much bacon 🥓
Great Work Scott! I see the vegetarians didn't approve :-)
It's either the vegetarians or the people who think meat come from a supermarket 😂
Well Done Man
Great video Thumbs up as always
That's real good cutlets. Fatty . Here in Australia , the fat butchers leave no fat on it. Can I have your fat bin? Lamb fat is good fat.
I'll never know why I love seeing these types of videos, but excellent video as always baby
Its our nature...in our genes, we've done it for tens of thousands of years. Personally i prefer to have my protein as whole animals. That way i only need to kill 2 to 10 animals a year versus getting meat from the supermarket, where almost every single package is an animal that died. So if we get our protein from the supermarket theres potentially upwards of 300 animals dying to feed a person for a year versus 10 or 15 if you harvest them yourself or get a whole animal from someone whos harvested it. Im not trolling or trying to be a dick, im just saying its a subconscious level that we enjoy or relate to this because we've been doing it for thousands of years
What do you (or can you do) with the fat you trim off? A lamb equivalent of lard? Or something else?
I've done it with the kidney fat. Its delicious.
The flaky fat around the kidneys is suet, can be used to make pastry, puddings etc.
Brilliant. Takes me back 40 years to the days when I was a butcher myself.
Although, we did have lots of customers in those days that wanted all of the fat leaving on. 😉
Hey mate just wanna say love your vids I’m a start butcher and love it keep up the good work
This will probably make me sound like a psycho-pathological killer (and I’m not) but I find few things as satisfying as watching a skilled butcher use an unbelievably sharp knife to butcher a lovely piece of meat
Glad to hear you are not a psychopath killer. It is not a good career move!
Omg that is pure fat better of buying a lamb.
The fat gives flavour
To me that's alot of wasted meat. Why throw those fat?
I had the same thoughts. Starving people in the world then this waste.....!
Do you use any of that lovely fat you removed for rendering down?
I have not come across lamb/mutton sausages , is it possibly?
Fvck I love lamb chops pan fried with salt an pepper!!!!!!!!!!!!!!!!!!!!!!!
Мясо,жир,нитки,все вместе в одной куче!))))Сойдет)))
This is so weird to watch when your not talking. Just feels funny. So quiet, not a single sound in the house. Its like I'm doing something sneaky, like trying to watch porn and rub one out without the kids finding out or something, Hahahahaha ..As usual well done and keep it up..Thanks............Damon from Australia
Absolutely fascinating as usual fella!...you’re a true artist.
That Lamb looks such good quality too.
But I can almost hear all the awkwardarians, erm I mean Vegetarians, crying over their Nut Roasts? Lol.
“They say the way to a Vegetarian mans heart is through his Vagina!” Haha
Are there any parts of the head of a sheep that can be done? Tongue?