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7 years late to the party, but all the comments about a blunt knife - you are brainless idiots.

Why do you remove the shank and not keep it on? Planning on boning out a whole shoulder, but keeping the shank on. Please/thank you.

Great video - Thank you. I had a needle from my poultry trussing days and used it to pduce two very neat, boned and much fat removed shoulders. Will be easy to carve too.

❤❤❤

Thank you 🙏🏻

Nicely done, thank you. First time I've seen a stitching pin...👍🏻

Easy to do 😂😂😂 I spent around 5 minutes just trying to get around each leg joint.

Excellent video, clear and concise, wish I’d watched it before starting to cut

the easiest and clearesr vid ive seen so far hopefully it works out for my food gcse 🤞🏽

You do it differently than what I see out there. The first knot you tie is called the arbor knot. It is commonly used in fishing in the USA. Don't need it for the butcher knot. This is more common th-cam.com/video/t4-yLf2K3SM/w-d-xo.html

Thanks. Nice info. Pls zoom-in in your next video, can view clearly.

great video, thankyou so much for this

Well I learnt one thing watching this video.... You need to sharpen your knife

Need a sharper knife 🗡

Thank you so much for this video, I have 2 pigs coming back soon and I’m a complete novice! So this is so helpful for me, I just wish you could do a whole pig butchery video too 😃

I'll give you top marks for that. I enjoyed your video ......& the elusive butchers knot!!

Thanks for sharing this. I just de-boned my first duck! Much easier that I remember chicken being - and nice to hear the Newcy accent. Cheers! :)

fantastic attempt, every time i debone a protein, chicken or lamb, or beef or pork, i like to lightly salt the bones and freeze them, they make amazing stock, you just need to invest a little time once youve gathered enough bones to go through the easy process of making your own little stock cubes or demi glace

Are you a butcher? Excellent tutorial. Truly. But your knives are terrible! Two shots to cut a string? LOL! Excellent video, though. It could use some improvement, though. Camera angle perfect. I don't have to watch your face talking about stupid stuff for 10 minutes. But get a sharp knife. Dull knives are dangerous! You have a fairly professional delivery and you don't go off on tangents. In short, very instructive. Nice and short. No BS. You do have one stop that is entirely unnecessary. You do not need the middle knot. It is what is called in knot world as a stop. When the line is wet, it is entirely unnecessary. Just the first and the last are required. I did notice you dried off the meat rather thoroughly first. That is your mistake. When I truss a chicken, if they are not wet enough, I rinse them off. Makes tying them so much faster!

That was, by far, the best demo of boning a lamb shoulder that I've ever seen. Nothing fancy but earthy and inspiring. Thanks.

Thanks, needed this for my hospitality and catering course.

Great video!!!

THANK YOU FOR HELPING PASS MY GCSES

The camera is down too low!

thats the long and hard way to do it

That is the Canadian butcher's knot. But you ignore the sequence.

This is easy to watch easy to follow especially for newbie , thumbs up

Excellent sir!

An englishman giving a bad tutorial on a Scottish dish 😑

Great vid!

Brilliant. Glad I found you. You need a little more light and volume. Good to see a British butcher and back bacon. Most bacon videos seem to about streaky bacon.

You deboned it darn good ... stitching it up is just too Frankenstein for me I tie

Nice Job. Jacques Pépin would be proud.

Good job, lots of keyboard worriers that think they know it all..... nothing wrong with that rolled shoulder

Thanks 👍

Thank you so much master! More power and Keep safe. 🙏🏼

Your knife too blunt

Enjoyed the video, found it useful thank you

poor attempt

Think u need to sharpen your knife would of been done a lot quicker

Hey, the audio unfortunately is really bad and low. Would be nice if you could just check this before uploading videos in the future.

Wow😍 I am really really interested in Scottish culture and I found mention of this dish in a story I was reading and I really wanted to know what it was. Thanks a ton for uploading this! ♥️♥️♥️♥️♥️♥️♥️ It's awesome 😍

thanks mate, excellent vid

That's the way!!!

Why the meet needs to be knotted? Does this improves the taste

Hi sharpen your knife 👍🏻

Nicely done

Thank you for making this video so simple and intuitive!

looks so easy an looksreally nice !!

excellent