Scott, I really appreciate these instructional videos. They do make me feel like if I got the opportunity that I could forego paying a butcher for this service and try it for myself. Between this and your swine videos, I'd be set. Similar to the UK, lamb is *so* difficult to find for a decent price here in the US. It's sad but I do wish it was different. About the only thing we have available to us are frozen from Australia or New Zealand. That seems like a long way to go. haha. Thanks again for this vid.
Mad prices. Good to see the farmers are making a bob out of it. Here in Australia since the live export ban we have been shooting sheep by the hundreds of thousands ond burying them on farm. Prices for the farmers are down to as low as $1 per head at the yards. Strange thing is the supermarket chains have not dropped there prices with consumers paying the same as you guys over there. Cut a shoulder out the other day into forequarter chops chucked it on the scales and came to $126.50 Australian go figure who’s making the money.
It's not that stuff is expensive, it's that money is worth less and less. That is where all money printing inevitably leads to, also it's by design. Not gonna get any better any time soon I suspect as it's all geared towards 'social' credit systems and CBDCs.
Always great to watch a Master in action, Scott, and this is no exception to your brilliant videos !! I think you must have a resident Extraterrestrial to sharpen your knives
Gday Scott, Aussie fan here although born of Liverpool in the 60's. Don't know whether you see much, but would love a cut down of a goat if you ever get an opportunity. I assume it is not much difference to mutton. Live in Far North Queensland and we are about to expand out to running a goat flock. A lot less impact on the land and easier to manage than cattle. Greatly appreciate the effort you go to in your butchery tutorials. It's a great help, thank you. Also love your traditional English cooking. Keeps me connected to the mother country. Cheers !
Snap I recently inboxed Scott about this and hinting at him to make his next book about it haha as I’m also Australian and find it hard to find decent Goat books and Vids
Smashing looking shoulder. It might be £38 but there's a LOT of portions in there. Sunday Roast for at least six folk, maybe more!
Scott, I really appreciate these instructional videos. They do make me feel like if I got the opportunity that I could forego paying a butcher for this service and try it for myself. Between this and your swine videos, I'd be set. Similar to the UK, lamb is *so* difficult to find for a decent price here in the US. It's sad but I do wish it was different. About the only thing we have available to us are frozen from Australia or New Zealand. That seems like a long way to go. haha. Thanks again for this vid.
Good to see a video Scott thanks and be safe cheers
Mad prices. Good to see the farmers are making a bob out of it. Here in Australia since the live export ban we have been shooting sheep by the hundreds of thousands ond burying them on farm. Prices for the farmers are down to as low as $1 per head at the yards. Strange thing is the supermarket chains have not dropped there prices with consumers paying the same as you guys over there. Cut a shoulder out the other day into forequarter chops chucked it on the scales and came to $126.50 Australian go figure who’s making the money.
always a great vid!
It's not that stuff is expensive, it's that money is worth less and less. That is where all money printing inevitably leads to, also it's by design. Not gonna get any better any time soon I suspect as it's all geared towards 'social' credit systems and CBDCs.
Expensive here in Australia just paid $25 for that
A month ago in Greece, whole spring lamb for Easter was like less than 10eur a kilo. How much is it now in the UK?
Is it almost always better to get meat from a butcher shop than the grocery store pre-packaged meat?
Always great to watch a Master in action, Scott, and this is no exception to your brilliant videos !! I think you must have a resident Extraterrestrial to sharpen your knives
English lamb so early...? Must be one of the early Mendips lot
You use it as a whole roast? Long and low or high temperatur?
Depends how you like your meat !
😮😮😮😮😮😮😮😮😮😮
Was butcher for many years miss the trade
Yes!!! Scotty boy. Greetings from Warwickshire 🫡👍👍
Wow lamb legs in Australia Victoria is $12KG AU
Hi Scott I've got the black pudding pot out again cheers Phil in Queensland
Why burgers and and scrap and not just meat on the bone? Is it perception of price per kilo vs edible product?
Its not so great for the farmers either, why do you think the prices are so high in the first place Scott! Blame the government mate!
Back in the 80s in Scotland I would split the shoulder and bone and roll it for rolled lamb
Love
Gday Scott, Aussie fan here although born of Liverpool in the 60's. Don't know whether you see much, but would love a cut down of a goat if you ever get an opportunity. I assume it is not much difference to mutton. Live in Far North Queensland and we are about to expand out to running a goat flock. A lot less impact on the land and easier to manage than cattle. Greatly appreciate the effort you go to in your butchery tutorials. It's a great help, thank you. Also love your traditional English cooking. Keeps me connected to the mother country. Cheers !
Snap I recently inboxed Scott about this and hinting at him to make his next book about it haha as I’m also Australian and find it hard to find decent Goat books and Vids
Love the content as always. It must be frustrating sometimes to have to slow everything down for teaching/learning speed. Thank you!
possibly an injection site
Injections are done into the neck under the skin.
assuming it is given correctly!
Why is the price so high right now?
climate change🤣🤣