Thank you so much for the video. What a great speaker and teacher! Subscribed! Thanks for explaining everything and all the little teaching moments. A great help to me as a farmer raising lamb
i guess Im randomly asking but does someone know of a tool to get back into an instagram account?? I somehow forgot the account password. I would appreciate any help you can offer me!
@Zion Connor Thanks for your reply. I found the site on google and Im in the hacking process now. I see it takes quite some time so I will reply here later with my results.
regular guy with a PhD. love to attend a class with this guy as my instructor. wonder how may years he worked commercial butchery before he got his degree. got a sense of humor too - cotton ball on legs, good one
Years ago, a butcher taught me how to butterfly a leg of lamb for grilling. Season the meat with salt and a nice rub, put it on the grill and in less than an hour you’ll have the best lamb you’ve ever eaten.
Good piece of advise about the glove on the bandsaw. They are extremely fast at removing fingers from hands also and when your hands are cold it doesn't really even hurt or bleed when it happens.
It's hard to find a good whole length video that goes through a step by step process that also has tidbits of information you wouldn't get anywhere else.
Scott Rea is the best traditional butchery practitioner on TH-cam. No offence to this fellow... but that band saw is more of a crutch than a time saver.
foreshanks yield about 4 oz. of meat. hindshanks, the bottom of the leg yield 12-14oz. meat, enough for a meal. both got to be braised and produce a wonderful gravy.
Only bandsaw I ever saw with a angled blade. Odd. I would always split that carcass on the hook, makes everything else so easy. Nice anatomy lesson. And by the way cut those leg bones up for soup.
Ok so in nz we have a intermediate grade called hoggart. That is 12 to 24 months 2 tooth . My favourite for flavour. In the US you call it lamb from zero to 24 months when it is mutton same aa NZ. Hence the lower yeild claim. Nz lamb will always be under 12 months sweet and mild. Lamb for us is milk, spring and autumn grades. Personally autumn lamb or hoggart.
All of the UK carcass fabrication videos are great. I'd love to see more detail on the variety of retail cuts, along with more of the "teaching moments" and anecdotes from the experience of these great instructors. I'd also like to see more about butchering them for maximum value, including how the scraps and trimmings are best reduced and processed for ground meat, sausage, making stock, put into animal feed, etc.
Would have been nice if he had boned out the other leg and rolled it into a joint for the propose of demonstration for the newbies looking to learn or even taken the shanks of as a bone in cut but still a very informative piece.
Poor lil lamb !! But verrry yummy for us .. Made a roast that surprisingly looked like a rib roast ( with bones ) from beef carcass . Bought it from a Mexican meat market
Hey Doc, nice show.... wanted to give you a heads up on which communities eat the most lamb here in the States... Muslim households eat the most Lamb usually Halal fresh from farms... A typical Muslim home has a couple of lamb and or Mutton Carcasses in their Freezer cut into pieces. In California, there are many farms now catering for the Halal Meat community. Cheers!
Hi I am Majid butcher I see you videos sir are you a great butcher I need a job and want to learning how to cut meat please help me with work thank you
lamb vs. mutton. mutton is gamier. within the different cuts of lamb there are gamier cuts. lamb leg is gamier than lamb chops. lamb chops can be cooked rare unlike lamb leg which would be tougher and gamier cooked rare.
Great Video! Here's a finished example of the crown roast (done with venison, but shows the end result really well) th-cam.com/video/xkEtHt0QJzk/w-d-xo.html
How are there 79 people on this planet, that gave this video a thumbs down?! This is such an informative video! Well done, UK!
Vegans perhaps.
thanks Dr. Rentfrow for an excellent tutorial
Love the double chop bro.
Thank you so much for the video. What a great speaker and teacher! Subscribed! Thanks for explaining everything and all the little teaching moments. A great help to me as a farmer raising lamb
great video for someone like me studying animal and meat science!
This man is such an expert.Its a pleasure to see such a knowledgable person at work
i guess Im randomly asking but does someone know of a tool to get back into an instagram account??
I somehow forgot the account password. I would appreciate any help you can offer me!
@Anderson Ayaan Instablaster :)
@Zion Connor Thanks for your reply. I found the site on google and Im in the hacking process now.
I see it takes quite some time so I will reply here later with my results.
@Zion Connor It worked and I finally got access to my account again. Im so happy:D
Thank you so much you saved my ass!
@Anderson Ayaan Glad I could help xD
regular guy with a PhD. love to attend a class with this guy as my instructor. wonder how may years he worked commercial butchery before he got his degree. got a sense of humor too - cotton ball on legs, good one
Years ago, a butcher taught me how to butterfly a leg of lamb for grilling. Season the meat with salt and a nice rub, put it on the grill and in less than an hour you’ll have the best lamb you’ve ever eaten.
Very interesting and educational for an ordinary consumer. I previously watched your similar beef fabrication video and appreciated that as well.
Great teaching. Thank you, Dr Gregg!
Great vid
Good piece of advise about the glove on the bandsaw. They are extremely fast at removing fingers from hands also and when your hands are cold it doesn't really even hurt or bleed when it happens.
Great job👍
Great bluegrass picking as intro
Incredibly useful. Found the beef, pork and now lamb videos. Wish I had seen these many years ago.
Everytime a butcher cuts off the fat from a steak, a true carnivore dies inside. The explanation of the butchery was excellent, though.
It's hard to find a good whole length video that goes through a step by step process that also has tidbits of information you wouldn't get anywhere else.
Chef Loki look for Scott Rea on TH-cam. He does a wonderful job.
Scott Rea is the best traditional butchery practitioner on TH-cam. No offence to this fellow... but that band saw is more of a crutch than a time saver.
+Tim Koch scott rea rules!! (coming from a 45 year) "old timer"
Well done
foreshanks yield about 4 oz. of meat. hindshanks, the bottom of the leg yield 12-14oz. meat, enough for a meal. both got to be braised and produce a wonderful gravy.
Awesome ♥️♥️
Mint jelly? No no no no no no no! Mint sauce!
Excellent explanation.
Thank you, I learned a lot from this video. Very well done.
The best ...... Thanks Dr. Rentfrow and U of K for this Knowledge !!! Hope I can get to Keeneland one day and try some of your BBQ !!!
Only bandsaw I ever saw with a angled blade. Odd. I would always split that carcass on the hook, makes everything else so easy. Nice anatomy lesson. And by the way cut those leg bones up for soup.
very good explanation
Great video thanks so much!
We also call that double chop a "barnsley chop" :-) Great video, thanks for sharing your knowledge.
Dope video!
Ok so in nz we have a intermediate grade called hoggart. That is 12 to 24 months 2 tooth . My favourite for flavour. In the US you call it lamb from zero to 24 months when it is mutton same aa NZ. Hence the lower yeild claim. Nz lamb will always be under 12 months sweet and mild. Lamb for us is milk, spring and autumn grades. Personally autumn lamb or hoggart.
Wow you learn something new every day I thought the crown rack was one piece
Very nice video
All of the UK carcass fabrication videos are great. I'd love to see more detail on the variety of retail cuts, along with more of the "teaching moments" and anecdotes from the experience of these great instructors. I'd also like to see more about butchering them for maximum value, including how the scraps and trimmings are best reduced and processed for ground meat, sausage, making stock, put into animal feed, etc.
+800lb Gorilla - For butchering videos check Scott Rea's channel.
+Rebekah Davignon Those are what brought me here. Cheers to the meat!
i would like to know how to do these but do not know how long the courses take.
Dr. Gregg, how much you and Scott Rea in the UK pay attention to detail.
very informative.
Bravo
Yep the one I bought looked like the one at 13:40
fantastic
I need to know when you say muscles of locomotion
Thanks Alexander
mint jelly is old school b.s.. try whole berry cranberries as an accompaniment to break up the richness of the lamb
Can we get one for goat? This is great!
Should be exact same, just slightly smaller
Would have been nice if he had boned out the other leg and rolled it into a joint for the propose of demonstration for the newbies looking to learn or even taken the shanks of as a bone in cut but still a very informative piece.
💎
Poor lil lamb !! But verrry yummy for us .. Made a roast that surprisingly looked like a rib roast ( with bones ) from beef carcass . Bought it from a Mexican meat market
Hey Doc, nice show.... wanted to give you a heads up on which communities eat the most lamb here in the States... Muslim households eat the most Lamb usually Halal fresh from farms... A typical Muslim home has a couple of lamb and or Mutton Carcasses in their Freezer cut into pieces. In California, there are many farms now catering for the Halal Meat community. Cheers!
Hi I am Majid butcher I see you videos sir are you a great butcher I need a job and want to learning how to cut meat please help me with work thank you
Fat colour can add also change due to age of the animal too
Medium rare degree of doneness
I'm going to give it a grade "A", before I see it.
😊
great job i mean
lamb vs. mutton. mutton is gamier. within the different cuts of lamb there are gamier cuts. lamb leg is gamier than lamb chops. lamb chops can be cooked rare unlike lamb leg which would be tougher and gamier cooked rare.
That was fucking awesome, l mean l do know how to butcher an animal but l’ve learnt many different cuts by the man.
Thank you :)
Why can't people speak anymore without swearing? So rude...
this bandsaw is pretty mean
I hope you're being careful when using your band saw. It looks very dangerous. You probably don't let anyone talk to you when in use.
Great Video! Here's a finished example of the crown roast (done with venison, but shows the end result really well) th-cam.com/video/xkEtHt0QJzk/w-d-xo.html
Hey just in case you dont know...the AP has called the election for Joe Biden
He's definitely a doctor and not a butcher!!!
Agreed
They pull a lot of food, both repel the bones of the ribs, I do not like this system of cutting the lamb, I'm sorry.
Fools....those trotters are the best thing which they destroyed and he just threw away...😪😪😪
that double lamb chop is known as a Barnsley chop in the UK. Another useless fact lol
we want to see not to hear!!
Lamb tastes like it is rotten
Way too much sawing, if you ask me.
boring
frezzingoverlord like your pathetic life,you probably live with your parents...don’t do any physical activities,and probably still a virgin