Even though you work quickly, it doesn't feel rushed, and I can follow quite easily. Your videos are so incredibly helpful. Thank you for making them. Much love from South Africa. One of my favourite channels ❤
8:58 You could probably use the “foot” for the stock. All that cartilage and tendon is gonna have a lot of collagen, which when broken down turns into gelatin. Beautiful saucy and stick to your mouth that you can only get from homemade stock. I put a few chicken feet into the mix whenever I do stock because they’re gelatin bombs.
Excellent, educational and informative as always when Steven gives a class in how he goes about his craft when butchering for the family. Brilliant stuff. Well done with the camera work and editing too Tracy - makes all the difference. That and the banter. 😉😂 Great job! Hope you guys weathered the storm ok. Xx
Not been subscribed too long as I've only recently found your channel. However, it's great to see someone fantastic at their craft butchering with such skill. Looking forward to seeing how the experiment works out!
@@patclark1622 also knowen as lamb breast. I use it in a hot pot. Layer of black pudding, lap cut into 1 inch bits with bone, diced turnip and carrot, sliced potatoes bit of lamb stock salt and pepper mixed herds covered it with foil and into the oven for about 1 hour then uncover back in oven to crisp up the sliced potatoes. This was one of my childhood faves.
@@piccadillyline9765 Yes I know that dish, delicious and often eaten with pickled red cabbage - especially good when you've been sledging, and with steamed marmalade pudding for afters. It's the word 'lap' that piques my curiosity.
Another masterclass and absolutely fascinating. I admire the way you manage to use every little scrap of the carcass (as you should) in the knowledge that this meat will feed your family for a good long while. I see an Irish stew in your future! You must also have a freezer the size of a transit van to keep all those bones. Bravo.
When I done stuffed lamb breast I just used one side with a very wet stuffing so it was nice and thin. To roll it I used cling film to tighten it up then put it in the fridge. The butter in the stuffing helps it firm up. Low and slow thin for the win.
Amazing channel guys, I have been inspired after the pork video to buy and butcher myself for the family. It was incredibly enjoyable and filled the freezer too! Hoping to get organised in 2025 to try our hand at one or two of our own!
Wonderful! And you make it look so effortless and straightforward! I'd have ended up with a bloody mess of lost fingers and hacked meat all mixed up with each other! 😂
Wonderful video again, i do love a good butchery video for Christmas 😊 Steve's knife skills never cease to amaze me. How much stock will you get from all those bones. The stuffed lap looked fantastic how did it taste? Looking guard to the scotch broth and stock video.
Great to see your tecnique - did a wild boar the other day & clearly didn't fit the channel as got 10x less views than normal - ah well, it's proper delicious! All the best from rural Portugal where we're getting sheep in the new year (probably!) Cheers.
Wonderful video.. very instructive.. you make looks so easy !! All I can say is that I wish my knives were ANYWHERE as sharp as yours ........ ive tried and tried 😢
I don't eat a lot of lamb but I get a whole lamb when I do my Quarbani sacrifice. I get my asian butcher to do 50% in English style eg lamb chops, ribs, lamb legs and 50% asian style eg cut into pieces for lamb curries I also use the kidneys, heart, lungs & liver for curries
Cracking video, so much so that we have just had the conversation do we get a couple for next year and can we spare the pasture, from a very, very windy and soggy Shropshire
@@OurSmallholdingAdventure We can't really spare the pasture but we were chatting with our neighbour over the hedge about our field drainage woes when we mentioned what we were thinking and for a bit of shared responsibilities they have offered add our lambs to their small flock of Orchard based Shropshire's next year so win win!
You mentioned trimming out the suet, I live in France and it's not something you see in the shops here which is a bit of a bummer when you want to make mince pies etc. Have you done a video about making suet or would you consider doing one ?
@@OurSmallholdingAdventure Not too helpful ! I demand that you look through all your vids to find which one. At once ! Otherwise I will have to do it. 😅
Prompted to ask a rhetorical question: is there a single chopping board in all the Nation that hasn’t got a strange curved burn mark on it? Both my good cutting boards have them though I absolutely no recollection of putting anything hot down on them! I think we should be told who/what is doing this!
Small wonder that Lamb died, it didn't have a heart. Enjoyed watching you deal with the rest of it though............................. (fancy that eh! never heard of such a thing a lamb without a heart)
Even though you work quickly, it doesn't feel rushed, and I can follow quite easily. Your videos are so incredibly helpful. Thank you for making them. Much love from South Africa. One of my favourite channels ❤
8:58 You could probably use the “foot” for the stock. All that cartilage and tendon is gonna have a lot of collagen, which when broken down turns into gelatin.
Beautiful saucy and stick to your mouth that you can only get from homemade stock. I put a few chicken feet into the mix whenever I do stock because they’re gelatin bombs.
Fabulous, thank you.
I could watch Steven butchery skills all day.
Excellent, educational and informative as always when Steven gives a class in how he goes about his craft when butchering for the family. Brilliant stuff. Well done with the camera work and editing too Tracy - makes all the difference. That and the banter. 😉😂
Great job! Hope you guys weathered the storm ok. Xx
I am from the north east of England, it is nice to hear the accent of the north. Great video, thank you from Alberta Canada
Very impressive,
How nice to watch a skilled tradesmen at work and so fast. Well done Steven.
wicked. I love this format of video, peaks my interest in butchery. You've got a skill for it sir.
Makes you appreciate the skill that goes into the food we eat thanks for sharing enjoyed the video take care and all the best
I found my self salivating watching this. Lovely meat.
Another great video. I was literally glued to it. Thanks both of you for sharing your diverse knowledge.
you should try making tallow with some of the fat offcuts - great for shallow frying on the aga
Not been subscribed too long as I've only recently found your channel. However, it's great to see someone fantastic at their craft butchering with such skill. Looking forward to seeing how the experiment works out!
Lamb lap!! Been years since I have heard it called that... Asked a butcher for it just got a blank look. Love it in a hotpot.
I Googled 'lap lamb' and only saw lap being used in Ireland, and then there's your norther accent .... where was/is lap used, please?
@@patclark1622 also knowen as lamb breast. I use it in a hot pot. Layer of black pudding, lap cut into 1 inch bits with bone, diced turnip and carrot, sliced potatoes bit of lamb stock salt and pepper mixed herds covered it with foil and into the oven for about 1 hour then uncover back in oven to crisp up the sliced potatoes. This was one of my childhood faves.
@@piccadillyline9765 Yes I know that dish, delicious and often eaten with pickled red cabbage - especially good when you've been sledging, and with steamed marmalade pudding for afters.
It's the word 'lap' that piques my curiosity.
That sounds amazing!
Haha never questioned it before tbh, just how we know it :)
Your a artist, seriously well presented and beautifully done. Merry x mas❤
Another masterclass and absolutely fascinating. I admire the way you manage to use every little scrap of the carcass (as you should) in the knowledge that this meat will feed your family for a good long while. I see an Irish stew in your future! You must also have a freezer the size of a transit van to keep all those bones. Bravo.
Great knife skills. 👌🏻
Wow you know your way around a carcass and a sharp tipped knife!
The “ back straps” look amazing
Great videos....keep doing these they are so interesting and informative
Very informative- I wouldn't trust myself with those super sharp knives 😄
I’ve been saying up to now that we don’t want lambs but now I’m wondering… 😊 Great video as always. Hope the storm hasn’t caused you too much damage ❤
the ones that are stuffed ended up looking like really pretty lamb roulades!
Amazing skills Steven 😊last time I did half a lamb was 24 years ago when I was at catering college 😂😂😂
When I done stuffed lamb breast I just used one side with a very wet stuffing so it was nice and thin. To roll it I used cling film to tighten it up then put it in the fridge. The butter in the stuffing helps it firm up. Low and slow thin for the win.
Great skills. Really interesting to see.
You guys are awesome!! End of! Have a great Christmas and enjoy your lives 👍🏻
How kind, thank you and you too
Amazing channel guys, I have been inspired after the pork video to buy and butcher myself for the family. It was incredibly enjoyable and filled the freezer too! Hoping to get organised in 2025 to try our hand at one or two of our own!
Oh how fabulous to hear!
Very nice, thanks. cant wait for the scotch broth video.
Very informative. Thank you.
Some like lamb, most like beef and pork. You do great videos and dont stop! The exact same method goes for muntjack and deer.. Be safe and healthy.
That’s interesting to hear! Thank you
Very entertaining video, impressive knife work ❤
Excellent knife skills.
Can you do the costing for a lamb like you did for the pigs.... be interested to see what it works out at..... Great video like always....
This year! :)
Enjoyed the canning video
Thank you 🤩
Great job lad
Wonderful! And you make it look so effortless and straightforward!
I'd have ended up with a bloody mess of lost fingers and hacked meat all mixed up with each other! 😂
Superb, every butchering video you do is a pleasure to watch Steven! If only it was as easy as you make it look 😂
Great video
Very nicely done. I can't get lambs liver where I am, I used to get in the uk. 🇨🇦🇬🇧
I live in Alberta too, my oh my do you have search around for lamb’s liver.
Thank you, I will definitely be getting some of those knives. 😊
Wonderful video again, i do love a good butchery video for Christmas 😊 Steve's knife skills never cease to amaze me.
How much stock will you get from all those bones.
The stuffed lap looked fantastic how did it taste?
Looking guard to the scotch broth and stock video.
Stock has been great, there’s over 20 litres left and I’ve been using it. Re used the bones for a thinner one too for immediate use :)
Great to see your tecnique - did a wild boar the other day & clearly didn't fit the channel as got 10x less views than normal - ah well, it's proper delicious!
All the best from rural Portugal where we're getting sheep in the new year (probably!)
Cheers.
Sorry for the late reply, just seen this! We will definitely take a look!
Wonderful video.. very instructive.. you make looks so easy !!
All I can say is that I wish my knives were ANYWHERE as sharp as yours ........ ive tried and tried 😢
Maybe a different brand? Thank you.
I don't eat a lot of lamb but I get a whole lamb when I do my Quarbani sacrifice.
I get my asian butcher to do 50% in English style eg lamb chops, ribs, lamb legs and 50% asian style eg cut into pieces for lamb curries
I also use the kidneys, heart, lungs & liver for curries
Cracking video, so much so that we have just had the conversation do we get a couple for next year and can we spare the pasture, from a very, very windy and soggy Shropshire
Oooh what did you decide? Or haven’t you yet?
@@OurSmallholdingAdventure We can't really spare the pasture but we were chatting with our neighbour over the hedge about our field drainage woes when we mentioned what we were thinking and for a bit of shared responsibilities they have offered add our lambs to their small flock of Orchard based Shropshire's next year so win win!
Brilliant! Nice idea with the stuffed breasts. All looks lovely and I shall be following this when I do mine! x
Ahh glad you had chance to see it. The lamb breasts were lovely too! Definitely doing again x
i would have to be wearing a chainmail glove with that knife
Be nice to see your Scotch Broth recipe
Please can you do the price/costs associated with the lamb like you did with the Pork. Thank you
We plan to next year :)
mad skills
Thanks, good video. Can’t believe you diced the loin for a pot though! Do you have a demo video of your butchers knot?
Haha yes; we expected that :)
Should be a link in the description or here if it works ua-cam.com/users/shortsI1voV27WfrU?si=0GrheDAvTBuNeHD5
Thank you for the video! Tracy, have you ever made tallow and/or crackling from your scheep please?
I haven't, not yet but you remind me it is something to look in to.
You mentioned trimming out the suet, I live in France and it's not something you see in the shops here which is a bit of a bummer when you want to make mince pies etc. Have you done a video about making suet or would you consider doing one ?
I haven't got a video titled this specifically but it is included somewhere haha, sorry that's not too helpful!
@@OurSmallholdingAdventure Not too helpful ! I demand that you look through all your vids to find which one. At once ! Otherwise I will have to do it. 😅
Amazing butchery there mate I was fascinated at hoe easy you made it look. How much would be the going rate for a full sheep like that Butchered?
Thank you. For us, it would be circa £160 :)
How much would a full lamb cost
Nothing if you go shopping at night 😀
Choice lambs 60-80 lbs @200-227 USD.
80-100 lbs @195-230 USD
100-120lbs @ 190-230 USD
Greencastle Pennsylvania
Dec. 9, 2024
@@jcarey568I thought it would’ve been more expensive to be honest.
Prompted to ask a rhetorical question: is there a single chopping board in all the Nation that hasn’t got a strange curved burn mark on it? Both my good cutting boards have them though I absolutely no recollection of putting anything hot down on them! I think we should be told who/what is doing this!
Hahaha so true
Did yah hang the lamb in the fridge first before cutting ?
We did, for a good few days :)
I missed the name of the big knife. I also think I need a knife sharping course.
Sorry for the late reply Maxine. The large one was the F-Dick brand :)
@@OurSmallholdingAdventure Hey it was Christmas I compleatly understand
You can eat your first cut tomorrow, but how many frozen lamb-only meals will your family have to eat before you finish it?
No man is an island.
This is nightmare fuel for vegetarians
You won't get any chops after removing the very expensive fillets, You're just left with cutlets!
4 Kidneys?
From 2 lambs
Small wonder that Lamb died, it didn't have a heart. Enjoyed watching you deal with the rest of it though............................. (fancy that eh! never heard of such a thing a lamb without a heart)
Can I come as live with you xxxx
Not a big fan of lamb but you don't half make it look appealing!
If you're new to butchery, get yourself some butchery gloves!