How To Butcher A Lamb. ( The Ultimate Lamb Butchery Video)
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- Опубліковано 28 вер 2024
- An indepth and close up video of a Whole Welsh Lamb being Butchered from start to finish,this is art,the only Lamb Butchery video you need to watch,from a whole carcass into all the cuts you find in a Butchers shop.A dying skill.many thanks.How to butcher a lamb.Please subscribe to my channel by clicking the link below.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Im a butcher from Wales and I thoroughly enjoyed watching this video. Thank you Scott!
Liam Babbington Thanks Liam,its much apreciated my friend,all the best.Scott
Your videos have been an exceptional guide for me, as a home butcher. I have watched many videos on youtube, but yours are by far the best. Living in Texas, quality butchers with reasonable pricing have been impossible to find, so i've been taking matters into my own hands. I've used your videos as a guide to butcher deer, elk, pigs (wild and domestic), and cattle with first class results. Now I intend to butcher my first lamb with the help of this video. Thank you for your help!! Keep posting videos and I'll keep waching
Excellent cutting. You are right there are very few of us left in the World who can butcher the way it is supposed to. I have been a butcher from the old days with experience in different ways of butchering for all groups- European, English, Italian, American styles and cuts- nomenclature. Great work done! Bravo!
It's been over 40 years since I butchered so this was a wonderful refresher course for me. Just recently I have found a local farmer willing to drop a lamb off at the processing plant for me and although I called them and tried to explain how I wanted it cut, the emphasis here in the States is more on efficiency than quality and what I received was well and truly *butchered*. From now on I will have them dress it and then cut it myself. Many Thanks Scott.
Absolutally Wonderful, I Think You're Accent Whilst Butchering The Meat Really Makes It a Joy To Watch Thanks.
A pleasure to watch this video... My Great Uncle was an old time butcher who worked in the 30s-60s in Brooklyn NY.. I have a new understanding & appreciation for the skills and time involved to learn this craft... You made this look effortless, which is simply experience doing the talking...
Scott, I really enjoy your videos. I think they are fantastic! I learned to butcher my own deer over across the pond and recently started raising my own lambs. Thank you for you knowledge.
I'am a butcher in the learning, and it is a great pleasure to watch a video like that .
learned a lot thanks Scott
Cheers Scott: have been butchering one or two lambs per year for family eating since 1978, Self taught apart from helping a local kill and butcher a pig in the mid-70s, so your video was an eye-opener on the best way to do it. Particularly useful was the sheeting off the shoulder and breast, the taking off the chine to make cutlets, the precise point to cut the shanks, and using the steel to remove the spinal cord. All put into practice last night, dashing between the kitchen work surface and the computer. Thanks a million for sharing it with us!
You are a true Artist! I cut meat as a way to support my way through college. I watch your videos over and over! Thanks for all your work and the time you put into these videos...
I will never, ever, ever butcher a lamb and yet I find myself watching this video start to finish. You are truly an artist. Great video.
I so enjoy watching you do this. We plan on raising our own meat in a couple years so this is very informative. It's always amazing to see how much food you get out of the carcass because it doesn't seem like that much before you start.
Leneka Pilarski Thanks Leneka,make sure you subscribe as there is tons more stuff you may find useful,in the future,many thanks.Scott
A true craftsman who loves his work!
Excellent job of cutting the lamb up Scott. You do make it look easy for sure. Thanks for showing us how it is done. Take care.
It's videos like these that make me want to go back to the shop and cut!
I loved your Video its amazing what you can do with a lamb.
I have my own butcher shop and I'm definitely going to try cutting a lamb like this.
Thank you so much for sharing this with the world.
You are right there's not many people left with these kind of passion.
You can tell this guy is a true butcher, he has so many favourite cuts!
Amazing to watch! No hesitation at all, a master craftsman!
Cheers Dennis,much appreciated,all the best.Scott
U know I realy envy u you must love ur job I have a seriouse passion to learn the trade and you have helpef me so much I just want to thank you I rekon ur an awsome butcher who appreciates his job and like me your love for food just makes it better , I have stopped buying meat from the supermarket snd now im buying half lambs omd so from the markets snd farmers and I break them down following ur advice and save a stack of money thanku heaps scott
+Shane Colquhoun My pleasure Shane,i really appreciate feed back like this,enjoy the journey my friend,cheers.Scott
You have answered my feelings....great.....some people love their trade....
You are right about the kids not getting into our game.. Too bad lost arts anymore..
I'm a 26 year old butcher and we get whole local lamb in from elba, ny. Its wonderful
Scott this is easily the best info I have seen for both clarity of the video work and the passion that comes through! After spending the day reducing 3 Dorper rams from primal to chosen cuts I can only thank you for the guidance. The son's farm is just starting to produce a steady stream of prime meat and it is superb. Our friends are starting to reap the benefits.
Our next step as a family is to setup a chiller/ageing room and work our way back down the whole process. Thank you mate and keep your project going. Hayden
+Hayden Birch Did you castrate the rams a couple of months prior to butchering? Were they smellier then regular whether dorpers? I'm wondering if we should sell our ram or butcher. thx and congrats on the new farm.
Hi not sure how old your rams are but the son's were between 6 and 9 months. None were castrated as all our research suggested that they would still be well in the lamb classification for meat. The meat was some of the most delicate tasting lamb and the aroma was so light and superb!
In Australia we are supposed to band them to castrate within a week of birth so the choice is sometimes hard if you are after a breeding ram.
The son has been hand rearing a ram lamb abandoned during a 47c heatwave by the ewe and even though he has been milk fed by hand he is so promising as a breeder. So I guess no tasting LOL!
How old is the Ram you are talking about?
We have butchered wethers up to a year and still amazing.
I so love this site of Scott's! Last week was a lamb liver meal (We call it Lamb's fry) with bacon, onion, gravy mix etc. served with either creamy mashed potatoes or rice.
Scott, Great video we are just starting out doing our own lambs and your video has been the most detailed butchering video I’ve watched. Thank you
I'm an 18 Year old butcher and its such a shame this trade is dying out! It has run through my family, It's a fantastic trade to learn and I love my job. We need more younger butchers to learn before customers start going to the supermarkets getting foreign, cheap boxed up rubbish. Btw fantastic video mate, learned a few new things as well :).
Brett Sykes Thanks Brett and very wise words my friend,check out my pig and deer butchery videos too,and my latest video,how to butcher a cow,a whole top of beef,any questions just ask mate,as i used to train butchers,and keep up the good work mate,its a fantastic trade,and a great skillfull job,cheers.Scott
This guy knows his stuff, , i use to be a butcher, i,m 65 ,we all do things different, but i,ve learnt today different ways,that is quality meat,respect to the lamb
Your sure right about the stores having no skill like yesterdays masters of butchering. It is a art and to get the most out of your meat you have to prepare it properly. I have bought meat when opened look like road kill or cut totally incorrectly. By the way it is soothing to watch you. You have a rhythm, and nice clean cuts, it keeps a nice flow.Thanks for doing this and making it so easy to hear, see, and understand.
Thank you so very much for this video! I am going to buy a whole lamb tomorrow, and I needed to to find a guide to help me with the different cuts of meat. This is the best video that I have come across in explaining the whole process. I can not thank you enough! Especially when I buy lamb at the grocery store and it cost an arm and a leg. So I thought I would go to the source and buy a whole one at a farm and do it myself at home.
Having lived above a butcher shop for most of my life, I can appreciate your skills. The only negative comment I have is that people under 18 or so would never have walked into a butcher shop and seen this in action. When I showed it to my daughter she remarked: "Now I know why all my friends are vegetarians" . She has eaten roast lamb on Sundays from the time she could hold a fork !
The fact is humans are not by nature vegetarians, we are a carnivorous species. That's to say we kill, butcher and eat animal meat for food. Some who think our meat comes from supermarket shelves have probably never had the pleasure of telling a 'real' butcher like yourself the cut they want and watched you provide it. Thanks for the effort you put into these videos Scott. And yes... I eat lamb on Australia day... and every Sunday between them. I'm 75 by the way.
hi, my dad and I just cut up 7 of our own young lambs and used your video as a guide. this was our first time to cut a lamb. I am only 13 and you make look so easy thanks for the video.
i must say excellent butchery skill love your passion for your craft very professional butchery is a dying trade with all these big butchery factories now as a chef i can apreciate great knife skill and butchery knowledge
This is a very thorough video demonstrating your excellent butchering skills. Very helpful! Thank you so much. I really liked your pig butchering video as well.
As a Butcher myself years ago, this is so nice to see. And what a nice plump lamb..
your right about watching butchery being mesmerizing, i have sat and watched you pig, deer and now lamb video just mesmerized. now to watch a few more lol
It is always a pleasure to watch an artist at work. Thank you for posting.
Excellent video!! I just butchered a lamb we raised since the spring following this video. We really easy to follow along. Thank you! This is an essential, but dying art. Thanks for keeping it alive.
Your not kidding Scott about a dying skill, though i been a butcher for 20+ years I spent half of that as a slaughter man and industrial boner/ trimmer the other half in wholesale butchers and just 2 years in retail. last week I was working boning beef for ABP just been offered a job running a butchers shop in central Bridgwater. Never ran a butchers shop in my life just thrown in the deep end cos they just can't find guys with our skill level anymore. been using your vid's and the more modern eblex seam butchery videos to plan my product range before I start thursday!
dave bennion Nice one Dave,thats the thing,all these lovely old butchers shop will be going begging soon,and there will be no one to fill them,wish i lived nearer mate,i would give you a hand a few days a week,if you have any question mate,about what products or anything really, just ask,or email me at thedog6661@gmail.com..as you will find out, shop butchery is a totally different animal,but you will nail it no problem,all the best..Scott
Scott Rea Yeah cheers Scott, I worked in retail but never ran one, I'll give u a shout if I get stuck thanks mate if your ever in Bridgwater pop in for a cup of coffee
dave bennion Not a problem my friend, all the best,you will love it,keep in touch..Scott
I've watched this video 100 times, and I'm still learning every time I watch it. Thank you for the educational video. Your videos definitely help me break down animals in a professional manner after a successful hunt.
That was a pleasure to watch.
Such skill in your hands.
Sir, you are a master in your trade. You make it look so easy that it is almost cheating. Your knife skills are amazing.
Kids these days see meat in plastic. They just don't see how valuable proper butchers are. These videos are top notch and show exactly why we need to change the way we buy meat. 25 years well spent!
+Arie Ravestein you clearly have no idea what you are talking about. I have tremendous respect for animals and animal welfare.
Also, after over 20 years in mental health, I'm yet to find a vegetarian who isn't screwed up in some way, and tries to cover up their own inadequacies by not eating meat, and pretending the world would be a better place if we lived on carrots.
I am far more qualified to comment on the benefits of good quality, responsibly reared meat than you ever will be.
Get a grip, get a decent meal inside you, and when we want tour opinion we'll give it to you.
+PinPointHealth you can slag vegetarians if you want, but it is not true to say you respect animals if you eat them, I dont think that anyone would think being eaten by someone is a good way of someone showing their respect to you.
Top notch video, thanks for taking the time to do that. Great skills to have, where would we be without our butchers!? I recently bought a couple of lambs and the butcher is kindly letting me come along and watch as he cuts them up. Now I can go with a little knowledge.
Gary Fox Thanks Gary,show him, or tell him about this video and the pig butchery video see what he thinks,let me know,all the best.Scott
That was really well done. I did enjoy seeing you butcher a sheep. Now I am hungry.
You are right, it is art. Absolutely wonderful. I look at it and think to myself, I could do that, so you have definitely done a very good job. Well done and thank you for sharing.
great job!
we're amateurs and you were enlightening!
thank you!
greetings from Greece!
I have to agree with Scott that shoulder is the way to go with a roasting joint, so much sweeter than leg.
For a whole shoulder I like to slow roast it for 4-5 hours at a nice low temperature in a roasting pan over some water and covered in foil to stop it drying out. Take the foil off for the last hour to help crisp up the fat. Then serve it with a rosemary and reducurrant gravy.
+Phil Oop North I read you comment with a porno music in the background mmmmmm sounds like a dream.
+Carl Johan Tihkan i hope it was 70's porn music!
Although we can debate forever over NZ Lamb vs Welsh Lamb I am keen to give your cuts a go. I have been doing far too much mince recently and I want to see how the customers like a few more chops and rolled belly. Thanks for a great contribution.
Let me now how it goes michael,cheers Scott
Such a wonderful comprehensive video, thank you so much! Nice job here... Cheers
no problem Buddy.glad to be of help.many thanks. ...Scott
Bravo, Scott!!! Just outstanding!!!
Wow i must say what an excellent video, couldnt of been explained any better...... See im 21 and a supermarket butcher(no butchers in my area) but i do know how to bone leg,shoulder etc but breaking the carcass down i didnt and my father and mother are both ex butcher and have been wanting to show me how,but thanks to you i know have that knowledge!! Definitely subscribing and going to be watch how to do beef and pork thanks!!!
This is the fourth times I am watching and every time I am learning some think new . ****Best Butcher****
Thanks very much for this well explained video, this summer I expect I'll be butchering whole lamb a few times so this is so helpful!
Very nicely done, you are a legend mate
Thank you Scott for sharing your passion. Your authenticity and skill shines through. My partner and I butchered half a lamb last night with the superb saw and knives you recommended. It really was great fun and we'll definitely do it again. I can only reiterate the wonderful comments from your fan club. I'm also working my way through your vids and they are all first class.
reminds me as a kid here in tx where we used to have butcher shops, you could go in and have them cut it the way you want to. and the meat was such higher quality.
I'm really passionate about meat, and these videos are brilliant. Thanks very much! :D
detail instruction man with perfection in his trade, a good knife a must and keeping it sharp
I've just butchered my first lamb and this video was invaluable. Thanks Scott, you're the man!
Thats brilliant Bee . glad to be of help.im really chuffed for you mate, all the best , (and happy butchering) cheers.scott
wow! I am beyond impressed with this comprehensive video and I'm thinking its time to do some lamb butchering. Thanks!!!
excellant video Thanks Scott
I am doing my own farm Butchering and it is great to see all the different cuts
Cheers
great video, am a chef from Europe, am really rusty so this helped me a lot!! great video!!! 5 stars.. and amazing description,
Killed it man. Great job. Cheers
Will help me in this Eid al Adha for sure!
Scott, thankyou! i just did for the first time with one of my sheep, after watching your video. Thankyou again for a fantastic resource...
That's art ! and you make it so simple, thank you for this video, i have a new appreciation for lamb< amazing!
Thanks connor,much appreciated,glad you like the video,and you gotta love the lamb,all the best.Scott
Well done, very clear instructions, great vid.
all i want to say is thank you for doing this video. i have learned so much here well done scott.
I don't really have the opportunity to butcher my own meat besides venison during deer season, but I find these videos interesting and will be very valuable when I need them. Thanks for making these videos
Another great video Scott-many thanks!! Home-slaughtered our first lamb last week and now he's all chopped up and in the freezer. Keep the videos coming!
Great work with a fine product, as you say, I was mesmerised. Thanks Scott.
You, sir....are an artist.....
Awesome video! Thank-You! I volunteer on a farm with sheep, goats, turkeys, and chickens. I''ve butchered the birds. This video makes me excited about how much food comes from just one animal, nice.
Really good, so nice to see a lamb with a bit of fat on it, proper lamb! going to use this to do my own butchery of our lamb, cheers
You are an Artist... Take us on the road and show more of your life and love of butchery! The name of the show?
"Have Knifes will Travel"
i LOVE working on lamb! easy, fast and funny to do! that's one huge lamb you got there! greetings from italy!
Superb video tutorial. What a great talent to have. Thanks
Gee it sure looks easy when a tradesman does it! Very well explained in all your vids, really appreciate you putting them up and it gives me confidence to have a good go next time, Hope the beast will forgive me!
Wayne Osmand Thanks for your kind words Wayne,all the best .Scott
Mate, These videos are brilliant. I don't work in the food industry at all, but am interested in how our food gets from the field to the plate so to speak.
The only problem is you make me so hungry for some real high (HIGH) quality cuts of meat. I wish I could wield a knife like you do, but I imagine it takes years of practise.
Thanks again mate
Michael
Hi Scott, love this video. Could you please elaborate on how you prevent bone splinters or dust getting in the meat? I see you scrape off some bone dust with the knife, but is that sufficient? Do you wash the cuts with water before storing? And how do you store the cuts? Do you vacuum seal them separately and then put them in the freezer (minus 18 degrees Celsius)? Also, I would love to see how you get from the intact lamb to the piece of meat you started out with in this video. Keep it up Scott, your butcher and teacher skills are legendary!
once again, most excellent video, comming from a real pro!! keep the real-deal comming scott!!!!
Love your videos, hope they inspire more youngsters to become butchers. There really is no point why it should be a diminishing trade, as people seem to become more and more aware of what they eat today. Getting top quality meat from a butcher once or twice a week beats eating the cheap supermarket stuff every day, and would be better for you, your local butcher and the environment. You guys in the UK don't know how well off you are to even have butcher shops, here in Sweden it's supermarket everything.
Quality should always win over quantity.
You make it look so easy! I love your approach, and so humble...good show!
Very good video. it is very informative. We'll be getting two lambs here in thenext few days. And this video will be a very big help. thank you.
Brilliant video Scott, very well explained and hopefully I'll be giving it a go in the next few days 🤞
Spot on Scott, u make it look easy peasy! Iwish u had a shop down the road from me.
You make it look so easy Scott, love your videos!
Thanks Lucas,its years of practice and repetition,thanks for your comment mate,and stay tuned,many thanks.Scott
Massive thanks Scott. Nice job, excellent demonstration
Beautiful art much respect goes out to you mate thanks for displaying such amazing work.
Dear Scott sir .your explanation awesome, skills wonderful, knife balance lovely. really loved watching the video...Be happy sir.
Excellent video. Many thanks. I am rearing a few store lambs for my own consumption, so will try to use this to help me butcher them myself, though nowhere nearly as skilfully as you I fear!
Gareth Grimshaw Cheers Gareth,follow the video, be confident on the knife and you will be surprised by what you achieve,let me know how it goes,and any questions,just ask,cheers.Scott
Thanks Scott. Have subscribed - what a mine of info. Got a brace of pheasant given to me today. Have watched your pheasant vids and am on it! On the lambs, mine won't got to slaughter til next Spring. Is it poss to buy whole lamb carcasses? Not sure my local butcher would be keen to sell me one as it kind of undermines his business?
Master Butcher. I've seen a video of venison too. Its the best butcher videos on UA-cam.
A fantastic vidéo. .. its so simple and so compréhensive...thanks a lot sir.
Well I'm happy I found this video Now have saved it to help me cut up all my lambs that I butcher on my Farm Thanks A load for making the video will have me learn the way of doing it now :)
You are an artist, this is an art, great job m8.
Very Imformative and easy to follow, love your videos
you are the best,in all the videos
Absolute awesome mr.Rea!!!
Thanks Scott enjoyed the education...... "No ban saw here"
Well done Scott! Thank you for sharing.
Thank you for this tutorial video.
I must Say, cooking start here! and this is amazing! I'm learning so much how make use of the meat in the correct form, Scott thank you very much for sharing your Knowledge, cheers from Puerto Rico!
Abraham
cant wait to try this myself. way better than buying packaged crap from the store. thanks for the vids man?
Awesome video.I've butcherd deer before, and I'll admit I was intimidated to do a lamb.my whether looks a bit bigger. I hope its not too old.
I feel good now after viewing your video. Thanks a bunch!