How to Cut and Cook Rack of Lamb! (Lollipop Lamb Chops) | The Bearded Butchers
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Today, this one is going to be about lamb. At Whitefeather Meats, we've processed thousands of lambs, but we've never tried rack of lamb for ourselves. Today, that's going to change. In our other videos, we've focused on processing the lamb and getting it broken down. This video will focus on the rack of lamb breakdown and we'll finish up with a rack of lamb recipe over an open fire.
It's brother vs brother in a head to head showdown, who wins?? Sean (Chipotle) or younger brother Seth (Cajun)? Watch the taste test at the end to find out!
🌡️ bit.ly/3KyRbJI Seth's meat thermometer 🌡️
🧤 bit.ly/3UKYItW Seth's heat resistant grill gloves 🧤
🧂 bit.ly/3o9BqS7 Need to season your steaks? Check out our store! Get the 6 pack right on the homepage.
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🥢 amzn.to/3D7peDT Seth's meat hooks
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For more background, check out the other videos in our lamb series:
▶️ • How to skin a Lamb | T... How to skin a lamb
▶️ • How to Butcher a Lamb ... How to butcher a lamb
▶️ • Video Farm to table Easter lamb
Index:
2:35 - How to break the leg of lamb hindquarters off of the lamb carcass
3:29 - Seth breaks the rack of lamb in half and trims it up so he can make it pretty for the meat case
6:06 - Remove the rib membrane with your meat hook (link in description)
7:14 - Starting just above the eye of loin, you'll make a cut along the length of the ribs to remove the meat and expose the rack. Don't forget to remove the yellow cord
8:15 - Remove the meat from between each rib
15:01 - Seth fires up the Burch Barrel with hard lump charcoal to cook the rack of lamb over an open fire
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Shannon! Whooo! Pennsylvania born and raised!
Well guess what? The Bearded Butchers special blend of seasonings (6) selected bottles and I am an expert on seasonings. Being from the Gulf Coast near New Orleans ( Nawlins), 18 years in Florida and 22 years here in Utah Mountains , these are the best seasonings ever. We get fresh lamb here like tonight plus did some Cajun Seasonings on some fish and it’s outrageously fantastic. It came today as I said we live in the mountains and have a P.O. Box so my wife picked it up and thought I ordered something to help my beard. Lol. Cajun, 2 Black, Chipotle, 2 Original . Way to go guys! What a fantastic product! Ohhhhh, I got hog casings so on a lower budget level with my kitchenaid grinder and extruder I’ll be making sausage and hotdogs very soon. Yeah baby. I’ve got a Victorinox knife as well.
Thanks dad!
Growing up in South Africa, we love lamb and the best lamb come form the Karoo, we never cut the meat out between the bones - Old saying the best meat is the closest to the bone - 🙂 But there is nothing wrong with these Mini - Tomahawk´s. I know they will be making mutton sausage and I love that just as much.Great video like all the million other ones you have made.
Sitting in the hospital after my wife gave birth to our son and I get a bearded butchers video. Score!
Congratulations bro
Dont let them vax your baby
Congrats 🎉🎊
Congrats enjoy every second
Congratulations
We always eat lamb with a mint sauce which is fresh mint chopped up then put in with vinegar and a small spoon of sugar and we eat the sauce cold it’s beautiful
Could you do a video completely dedicated to knifes. Why your knives. How to keep an edge on them. Sharpening etc please pretty please. Oohh I absolutely love you videos
Excellent idea! Here's the closest one we have for that: th-cam.com/video/1x-MMXY-QhY/w-d-xo.html
I'm from Africa. I've been slaughtering and eating lam my entire life. I love this channel and this video BUT I got to say this: Seeing him cutting the meat
between the bones was heartbreaking, lol! That is the best pieces of meat there is.
It seems to me that western style cooking is more about the presentation and the looks, and they substitute taste with all the herbs and added flavors. Just a question, when was the last time you eat anything just with a pinch of salt? Do you know what meat taste like without herbs or added flavors? Don't get me wrong, I'm not against it but if all your food taste like herbs then what's the difference between legs, ribs or shoulders?
I like different experiences and different ways of doing it but I'm just making a comment.
100% agree
What about just eating the meats with out any seasoning herbs and they don’t waste any of their cut offs fat bits of meat or all get used if you actually watch there videos
I get you, I would grill those parts in between the bones as well. But in their defense, these guys don't let anything go to waste. Those "scraps" are for sure made into sausages or lamb burgers 100%
@@reindeerss Of course nothing is going to waste. That's not the argument! Usually the scraps and the bits that goes into sausages, burgers and such don't taste any special on their own or they're tough to cook.... etc. But those parts are so good on their own so why mix them with scraps? That's my argument.
Totally agree with you. The delicious meat between the bones should have been retained as part of this dish, and so true...
" they substitute taste with all the herbs and added flavors"
--> Waaay too much shocking overuse of herbs and spices to deliberately disguise the fantastic taste of the meat itself. But...!!!....it's not just "western style" cooking - it's everywhere; what about Indian/Asian cooking, etc etc etc. It's almost as if the chefs are training the public away from the real taste of perfectly cooked meat! Then again, the public share that blame too (maybe it's a parent thing - indoctrinating youth on wrong things?).
I love when little Charlie gets to have some too!!
Great now I’m hungry....
Tomorrow some friends and I are getting together for some barbecue. I am going to smoke some ribs ''3,2,1 method'' with apple wood. And smoke some chicken legs and bbq some steaks.
I love to see that brotherly and family love this is what American life should be about back to the old basics family friends and love💝
I agree man.
Well said!!!!
Absolutely love the full process, you’re not just getting meat and cooking it like every other TH-cam channel. It’s all literally from the ground up. I love your guys energy and positivity, keep it up Bearded Butchers!!!
Well I'm 70 and never tasted lamb. Thanks to you I've got to try it now. Back to Sam's club. Thanks guys.
I remember having to do this in culinary school the only class I was a natural in.
Hope you had a blast, Douglas!
scott be teleporting from who knows where when the work is done haha
My mouth is just watering it look so good❤
The trouble with lamb chops these days here in England is they have become so expensive
As a man with a full beard,, the Beard Fluffer just about sent me over the edge LOL... Please someday start lettings us ( none local ) ppl order your meat product, I have to drive 50 mins to get bison and it is a very small selection :(
Can’t wait to eat some dine in movie theater food tonight after watching this 🙄
If you smoke, then you have to soak whatever wood chips you're using to smoke in water or liquid for a few days so they don't burn but smoke.
Nice vid again. I am always wondering what Sean does with the meat you throw at him.
Its a good day when you just got done opening a box from BB. Then you look on TH-cam and there is new BB video. Great videos 👍.
Here in Australia we cut them up and call them a cutlet. Then you hit them with the side of a meat cleaver to flatten then crumb them with crushed corn flakes. Bake or grill. one of the most expensive cuts on the lamb here but worth it .
You gotta love a good Merino Lamb Cutlet on your plate.
Man, I cut meat for a grocery store (one of the very few that still does that in my area) and we just take the lamb racks out and put them in the case. We NEVER trim them. We get, maybe 3 whole lambs a week and we don't even trim those chops. Our customers are just used to getting every ounce of meat that exists on those ribs at this point. We might make them look pretty for the holidays. But otherwise, you're getting all the meat and fat. LOL
I'm with you!!
Family time....boom great cook
I love you guys!
We love you too, Jon!
I’m really considering driving from Florida to Ohio with an empty cooler.....
Dude I’m in Cleveland and I havent made the trip. I really need to. I’ll meet ya there lol
Do it! Two friends and I drove 4 hours one way with an empty cooler. Actually got to meet Seth as well. He was super nice. Well worth the trip.
I am in Kansas and I have thought about getting the biggest Yeti I can get and making the drive :)
Alan Noel, Glad to see there ARE others with the same idea, I live in NJ, I am getting a 12 volt refrigerator/freezer , having seen one in a BUS converted to motor home . Good luck, with your trip, 🇺🇸🇺🇸🇺🇸🇺🇸
I'm just south of Dayton. Guess I need to make the trip as well. Love these guys!
Gordon Ramsey: "They're *$&% RAW!!!"
Me: I like my lamb chops to say "baaaaaaaaaaa"
I prefer medium/well with a good crusty exterior.
Medium lamb for me as well. Rare is definatly more a beef thing.
wish you guys can open a branch in Canada 🇨🇦!!
😳 you've never had Lamb rack , WTF one of best things ever , I've done them with chimichurri, original Og with time rosemary oil etc, and them with pepper jelly 🤯
It’s a wonderful flavor and texture, as long as you know how to prepare it properly.
It’s always an experiment until you get experience..
Lamb burgers are the bomb!!!
I'm actually shocked that this is his first time cooking lamb!
@@janbertrand8068 Hello, many years ago we had a food service fo many years & LAMB BURGERS were always wonderful, now a days NONE of our surmarkets even carry them, but I serviced SUPERMARKETS all my life, so had the butcher call me when they had enough lamb to make them for me , so I would get 4 or 5lbs all made as regular burgers with paper between them , so now A& P is gone but I am able to get them, have ing butcher call me ., cheers 🇺🇸🇺🇸🇺🇸🇺🇸
@@flybyairplane3528 Hello yourself. I also miss the A&P, what good quality in their own brands. Best tea ever…
Had an uncle who ended up becoming a manager in the hometown at this company.
It’s always a grand experience to have a butcher on your side.
I’m extremely lucky to have ended up 1/2 block and a house between Ye Olde Butcher Shop and apt. They do lamb and corn their own briskets. Great people there..
Cheers to great eating 👋.
That’s insane you all have never eaten a rack of lamb considering how many you’ve processed. Better late than never.... Luv ur content gentlemen. Have learned a lot.
Same,I was shocked...I think the cutlets breadcrumbed was the first ever meat I remember eating.
Kinda shocked, I have been around a lot meat my whole life, but was fed old lam or sheep and the meat tasted bad.. that was along time ago..never ate lamb again :-) but yes its time to try again.
they ate it a lot, what they said is they never cooked it personaly
they ate it a lot, what they said is they never cooked it personaly
@@Smrtnyk @ 10:39 he said, "personably never had rack of lamb".. to that though, that doesn't mean he hasn't eaten lamb before, just not in this presentation
Rack of lamb is amazing! But is extremely expensive by me. the shoulder has been a very good alternative. My father who also watches your videos does an amazing version. (Hi dad) lol. Love watching you guys!
That lamb looks really great. I have never had lamb before. I will try to cook one as you guys did. God and Family mean everything. It is great when a family and in-laws work as one family. What a blessing for your dad. What a legacy to continue. Family makes special days and holiday celebrations so very special and their memories last a lifetime. God Bless Guys
Why would you put that much seasoning on a beautiful rack of lamb!!! S&P is all it needs!!!
When you cook the whole rack you can liberally season the outside. If they split the rack into chop before cooking it's a whole different method.
Yes at first tasting, should have kept in simple with just S&P and savoured the true flavour of the lamb.
Idea for video...whole hog smoked or roasted ? I’ve tried several of ur vids and gotta tell ya ..on point my friends! Can’t wAit for next vid
Great video, I love lamb chops, have to try it., but do have a question, I purchased some of your original and Hollywood, what meat do you recommend to use each rub on, thank you in advance
Thank you for your order, Gerardo! Hollywood on Pork, and Original on pretty much everything!
Shucks, I thought this time Sean would be joining in the tasting.
wonderful video! what a life!!! that sheep was worth living
I know you guys can only eat food with one of only 4 flavours on it 😁.
But lamb is best with a mint based coating with rosemary n garlic .
Individual cut ribs ( much shorter with no meat removed ) are called lamb cutlets not chops .
The 2 racks interlinked are called a guard of honour makes a great center piece
So you do have "fluffers". Always wondered. Nice job. Next time, add that binder. Dijon is bomb. Combined with that Cajun...wow. Use some Valentina for that chipotle. The different layers will blow your mind.
Absolutely hate the full process, you're not just getting the meat and cooking it like every other TH-cam channel. It's all literally from the ground up. I hate this video's length and lack of succinctness, do better Bearded Butchers!!!
Just got my butcher paper delivered today and brisket going in the smoker tomorrow to try it out. Guess I need to go find some lamb now
Your preparation of the rack throws away some the most the flavorful meat. That which comes from between the rib bones.
Just something I've learned in 50+ years of smoking. If you soak the dried wood you use for flavor (hickory, cherry etal) for an hour or so, in water (50/50 water and cider vinegar is even better) then you get better smoke, and you use less. We had a Hickory grove on our property, dad always cut and aged it for a year. But he soaked it for an hour or so before we smoked. Just saying.
Kibbeh is an EXCWLLWNT dish for those lean trimmings. YUM. My family loves lamb chops and crown racks of lamb and leg of lamb --- don't get it very often but it is great. Chops too!
Rooster, hello, COSTCO carried all sorts of LAMB vacuum packed NOT FROZEN , from AUSTRALIA, 🇺🇸🇺🇸🇺🇸🇺🇸
Sure wish I could work with ya'll. Apprenticeship or something. Don't have to pay me much, just want some experience.
Just called my butcher to locate some lamb lollipops 🍭......Thanks for the savory puddle once again 😀👍
Brother Sean must have enjoyed the Chipotle seasoned lambs for sure. 😂
I really like that you show the cut and then cook. Thank you, great job.
In the opening scenes I was say'n t' mah-self; dayhm dem is big lambs an' dark too! Ha! good t' see the woolies.
I have been patiently waiting for the next video! I cant get enough of this channel. Thanks guys! God bless!!!
I've been watching you guys for awhile. It's really a lot of fun to learn from you. Well done!
We're in Chile at the moment and I've found a guy who'll sell us slaughtered lamb. It's pretty cheap here, maybe 100 bucks for a whole lamb, coming in around 50 lbs I would guess. With your help (and a few other TH-cam vids), I've been learning how to butcher them myself. We tried using a local guy, but couldn't tell what his cuts were - at least not specifically.
Lamb is amazing. We've really come to enjoy it. At asados here, you put a leg on or whatever and cut off pieces as they're ready. With a big enough gathering, we'll have some large cuts of various animals on the parrilla, cutting off slices as they are ready and passing them around. It's really a nice way to share and enjoy company. BTW, when we do this, we leave as much fat on the cuts as possible. It flavors and protects the cuts. Plus, let's just shoot straight, animal fat is amazing for the body. We gobble it up.
Thanks for your work. We're likely going to be back in the States soon (TX), so we'll need to restock on our asado paraphernalia. We'll be looking you up when we land. :) If things go well, we'll have our own butcher shop before long.
Whats the age and weight of these lambs in the field before slaugther, castrated?
@@EonSlumber what?
Watching another video from before I subscribed to your channel! You are always interesting to watch!
A+ on the lamb chops! Birch barrel never seen one before really cool I will definitely have to check out there website.👍🏻
@burchbarrel is the best grill I have ever used. Yes the green egg Kamado Joe…. are all great but until you use a Burch Barrel
Thank you bearded butchers for introducing me to the Burch barrel
👍 Have a great weekend!
You’re the first person that I have seen talk about the way Alton Brown frenched his rack of lamb string on a flexible metal handle that he slips over the bone then twists the handle and pulls it off leaving a clean bone
Are you guys located in Ohio? If so can you ship meat, I’m in CBUS.
They do not ship meat……😢…..but I think like two or three videos ago they showed other companies that do ……only it’s not BB.
Hello love your vlogs....watching from the Fiji islands
Love it
You guys are just in your own league. Super cool job. Ty for sharing this skill set, the percentage of people that do this is extremely small.
Rosemary and garlic always when cooking lamb. As an Australian thats often.
I did two racks, frenched, for a guy the other day. When I finished, I interleaved the ribs, and presented the two racks as an A frame longhouse of meat! The guy whistled and said "fancy!" but more importantly, one of the old Italian butchers I work for, had been watching surreptitiously, from start to finish. "Wow, you did a really beautiful job there, well done."
I was beaming the rest of the afternoon.
That's called a guarded of honour as its like two rows of guards inter linking swords . If you see them together each end you can make a crown as a centrepiece
Nice work guys every time I watch your channel it makes me miss doing that did it for 20 years
I've never had a better piece of meat than a rack of lamb. Can someone recommend another cut of meat they think is better?
Great video! I was surpised that you guys have never cooked lamb.
lamb....best cut in the world
This is true
What breed of lamb was that? Curious to see what differences in the carcasses there is between wool sheep and like a dorper hair sheep.
Love the video keeping up
Great Videos Guys how about doing a video on bone marrow. Thanks..
Are you guys members of the NBA and/or Eastern Bison Association?
That shìt does not look done I don’t understand how ppl eat their meat like that I got sick just looking at all the pink on the meat
You should start your own restaurant in Dubai. Full support from Dubai
Awesome job guys looks great I love lamb. Wish I could afford your rubs but on a disabled vet salary I'll be trying to blend my own.
From one Vet to another. Thank you for your service. So sorry you are disabled. Our Government needs to do a lot more for are disabled Vets. Stay strong my friend. 864th and 293rd engineer battalion combat heavy.
Damn Guys my mouth is watering, I’m eating some cod for dinner watching BB and wishing I had bbq some meat!
Thanks for sharing this, see you next time
👨🍳🔥🫑
Thine spices be not secret!!
I can prove it when you tell me what's in them!!
I don't watch long videos unless they are BB's.... The best knowledge, guidance and all out farm to plate. So wanna do it on a pellet? I do olive oil and SPG, crank the timbdrline up to 460 and go meat side down for about 6 minutes, then flip and go till 128 internal on my meater. Hit with a little butter if you want - Rest for 10-15. Unreal. Probably better smoke on yours, but mine are simple and easy and incredible. Cheers Fellas!
Thank you for sharing that with us, and we appreciate your continued support of our videos.
Man, I just ran across you bearded dudes on TH-cam and you guys are badass. I'm now a subscriber.
Love this content, guys! A quick question about aging though…Do you age the lamb carcass in similar fashion to a beef carcass? If so, how long?
I'm sure the dog is fine, but beware that giving dogs sheep bones is not very good since they can splinter and tear up the insides :/ just subscribed but love your videos, super fascinating!
Definitely! Bones can be hazardous to dogs!
Thanks you so much for sharing very interesting i am huge fan from Canada
Dang it guys , you are going to put me in the poor house, another excellent video
Channel keeps getting better every episode learned alot from you thanks keep up good work
South African here. We LOVE cooking lamb on the fire. Have a look at doing a slow cooked lamb rib on the fire or more accurately the side of the fire. We call it a 'staanrib'. My absolute favourite! Love the channel!
@The Bearded Butchers i like Mutton and Hogget more than i do lamb but it is hard to find Mutton or Hogget
Excellent informative video on the wheres and how tos. Great 👍 job bearded 1’s.
Good on ya from Australia. Looked perfectly cooked. Love lamb
love you guys but NEVER never do any of these seasonings on lamb. garlic,rosemary, salt and pepper. never do american bbq seasoning on a lamb
Tell us more!
Is lamb popular in the USA? It's massive down here in Aus and NZ. A simple salt pepper and mint is a ripper combo that lets you enjoy the strength of the meat.
Very interesting! Must try that recipe. 🔥
Great video. Love the videos when you dispatch, butcher, cook and eat.
Beard Fluffer ! Lol
i love how you guys are soo humble and always family oriented, i hope to make a business and hopefully be able to work it with family.
Looks awesome!!! Have you ever cooked them on the BGE?
OMG I'm sooooo jealous. Looks amazingly tasty. Even better your enjoying it with close family. God Bless.
Slice the middle of the bone and peel with a towel so clean use to do 10pairs a day
You guys should make a video seeing you work the whole day with no edits.
Never had lamb before might have to give this a try (nice brcc coffee)
I’ve always had lamb leg with mint jelly for Easter. Lamb is under utilized.
That's interesting!
I am an Australian, I've been eating lamb all the time for the last 60 years. Lamb beef pork all very nice. Great channel you folks present.
Those chops looked incredible! I have to compliment you again on your mad knife skills as well. Compliments to the farmers who raised that lamb, too! Those racks were huge and had great color. Being primarily a supermarket meat cutter (I have done private butchering as well) based in New England, we usually deal with Aussie or New Zealand lamb which is not nearly as big as that was. Also, the meat is much darker, almost bison red/purple. Anyway, great vid 👍