Scott, I love your cooking videos, but these butchering videos are why I subscribed. This is a craft, and I intend to use your videos next time I get my hands on a whitetail or any other game.
Its our nature...in our genes, we've done it for tens of thousands of years. Personally i prefer to have my protein as whole animals. That way i only need to kill 2 to 10 animals a year versus getting meat from the supermarket, where almost every single package is an animal that died. So if we get our protein from the supermarket theres potentially upwards of 300 animals dying to feed a person for a year versus 10 or 15 if you harvest them yourself or get a whole animal from someone whos harvested it. Im not trolling or trying to be a dick, im just saying its a subconscious level that we enjoy or relate to this because we've been doing it for thousands of years
Impressive! It really looks like you know what you are doing. And that with only a 100 years of experience. Without kidding, this is absolutely the best video I have ever seen! Thank you for sharing, and please keep on going Scott!
Brilliant. Takes me back 40 years to the days when I was a butcher myself. Although, we did have lots of customers in those days that wanted all of the fat leaving on. 😉
Scott, I remember now why I started watching your videos in the first place and what motivated me to subscribe. Not the awards, a little bit of the cooking, but you are the smoothest butcher I have ever seen! Thank you for reminding me....J/C
Scott, I watched you cut and prepare the lamb. As a farmer I was taught that before preparing any cuts, the glands had to be removed.Up till today I remove all the glands. I don't see butchers doing it anymore, and the majority do not even know where the different glands are located in the carcass.
Scott, I just broke down a whole lamb, for the first time by watching and working along to this video. It was so well explained, and so helpful. We’ll send you an Xmas toast tomorrow when we sit down to a leg of lamb.
Fantastic job as usual Scott! It's just wonderfull, amazing and almost therapeutic to watch you perform your trade for everyone to see. Greeting's from Austria.
This will probably make me sound like a psycho-pathological killer (and I’m not) but I find few things as satisfying as watching a skilled butcher use an unbelievably sharp knife to butcher a lovely piece of meat
THANK YOU SIR!!i love watching you butcher!im a hunter and hate paying someone to cut up my deer for me,i have watched all your videos and have got pretty good myself.nowhere near you but im getting better with every video.thank you buddy
This video will end up in one of those compilations of hypnotic machines at work videos... great seeing you work at what I can only guess is closer to your normal work speed instead of the teaching speed in so many of your videos for us minions to be able to follow!! Great work Scott!
I was absolutely mesmerised by the shoulder being boned out and totally relaxed when the camera shutter sound and the tunnel boning words came on screen suddenly and I shit myself!
This is an awesome clip. Very helpful indeed. Thank you so much for posting. Beautiful looking meat, those chops and cutlets look absolutely delicious :)
I don't know why I keep watching these. Something about a tradesman who is good at his trade. I'm about to start keeping sheep. Kept rabbits last year(Thanks for the de-boning video!). YOU MAKE THIS LOOK SO EASY!
Mr. Scott! You make your great skill look like child's play. I've learned so much from you with your knife skills I'm still working on the butchers knot that you preform somewhat like poetry in motion. Cheers from lower Alabama.
My husband slaughtered and butchered sheep and steers many years ago. We had lamb mince long before it was popular.You have done an amazing breakdown of the full lamb. But I would have also liked to see your minced lamb included.
Awhh...the rings, the rings. Do you ever get raw meat stuck in the ring? I never like it when Two Fat Ladies would mix stuff with all their rings on. But that's a pet peeve for me. Honestly, you do a great job of rendering the lambs. We can learn a lot form you. Thank you for the video.
Scott, I love your videos, both the butchering and cooking of various cheap and expensive cuts...plus wild game! Question on other meats besides chicken: Is it a good idea to let them air dry, uncovered, in the fridge overnight? Like lamb shanks or other cuts that still have the skin on them. Thanks in advance!!
Absolutely fascinating as usual fella!...you’re a true artist. That Lamb looks such good quality too. But I can almost hear all the awkwardarians, erm I mean Vegetarians, crying over their Nut Roasts? Lol. “They say the way to a Vegetarian mans heart is through his Vagina!” Haha
Hey there Scott, great videos as always. Really appreciate you putting these up for us. Any tips for first time lamb skinning? done a few deers n elks so I got the main idea I guess, but any fancy know-how's are welcome, thanks.
You Sir are a highly skilled craftsman. Could one take all the fat and trimmings rendering them down into a stew or at the very least food for one's dogs? Very educational. Best
Scott, I love your cooking videos, but these butchering videos are why I subscribed. This is a craft, and I intend to use your videos next time I get my hands on a whitetail or any other game.
even better when he does a paddock to plate series. As a hunter he got me here with the butchery but those cook ideas are pure joy.
I'll never know why I love seeing these types of videos, but excellent video as always baby
Its our nature...in our genes, we've done it for tens of thousands of years. Personally i prefer to have my protein as whole animals. That way i only need to kill 2 to 10 animals a year versus getting meat from the supermarket, where almost every single package is an animal that died. So if we get our protein from the supermarket theres potentially upwards of 300 animals dying to feed a person for a year versus 10 or 15 if you harvest them yourself or get a whole animal from someone whos harvested it. Im not trolling or trying to be a dick, im just saying its a subconscious level that we enjoy or relate to this because we've been doing it for thousands of years
Impressive! It really looks like you know what you are doing. And that with only a 100 years of experience. Without kidding, this is absolutely the best video I have ever seen! Thank you for sharing, and please keep on going Scott!
Brilliant. Takes me back 40 years to the days when I was a butcher myself.
Although, we did have lots of customers in those days that wanted all of the fat leaving on. 😉
Scott, I remember now why I started watching your videos in the first place and what motivated me to subscribe.
Not the awards, a little bit of the cooking, but you are the smoothest butcher I have ever seen!
Thank you for reminding me....J/C
Nice work as always Scott! Keep doin what you do...much love from USA...Louisiana!!!
We deer hunt here so we are familiar with the butchering process...but I love watching this!!
Lamb is a family favourite Scott! Watching you practice your considerable skill was an absolute privilege mate. Cheers!! 😎👍
Such a pleasure to see a real professional. All I can say is thank you!!!!
Well Done Man
Great video Thumbs up as always
Nothing like watching a craftsman who loves his work.
Scott, I watched you cut and prepare the lamb. As a farmer I was taught that before preparing any cuts, the glands had to be removed.Up till today I remove all the glands. I don't see butchers doing it anymore, and the majority do not even know where the different glands are located in the carcass.
Scott, I just broke down a whole lamb, for the first time by watching and working along to this video. It was so well explained, and so helpful. We’ll send you an Xmas toast tomorrow when we sit down to a leg of lamb.
That's real good cutlets. Fatty . Here in Australia , the fat butchers leave no fat on it. Can I have your fat bin? Lamb fat is good fat.
Hey mate just wanna say love your vids I’m a start butcher and love it keep up the good work
Fantastic job as usual Scott! It's just wonderfull, amazing and almost therapeutic to watch you perform your trade for everyone to see. Greeting's from Austria.
This will probably make me sound like a psycho-pathological killer (and I’m not) but I find few things as satisfying as watching a skilled butcher use an unbelievably sharp knife to butcher a lovely piece of meat
Glad to hear you are not a psychopath killer. It is not a good career move!
I love working with lamb at work, so many beautiful cuts!
THANK YOU SIR!!i love watching you butcher!im a hunter and hate paying someone to cut up my deer for me,i have watched all your videos and have got pretty good myself.nowhere near you but im getting better with every video.thank you buddy
This video will end up in one of those compilations of hypnotic machines at work videos... great seeing you work at what I can only guess is closer to your normal work speed instead of the teaching speed in so many of your videos for us minions to be able to follow!! Great work Scott!
It's beautiful to see a master of his craft at work.
You should be a world instructor for butchering lambs buddy 😉😉😉😉
The art of butchery. A true artist
OMG Scott, what a privilege to watch an extremely skilled master of his craft at work !!! Thank you for sharing this video :)
Awesome Scott,its as good as it gets mate ! and stop nickin me cockles from Saundersfoot ! cheers ,Mike from deepest west Wales.
Great stuff! Showed my 16 y.o. son where his chops come from! (i.e. not the stupermarkt!)
I was absolutely mesmerised by the shoulder being boned out and totally relaxed when the camera shutter sound and the tunnel boning words came on screen suddenly and I shit myself!
Scott has great vids , I've learn a lot and have applied it my own butchery
This is an awesome clip. Very helpful indeed. Thank you so much for posting. Beautiful looking meat, those chops and cutlets look absolutely delicious :)
I Love watchin' people who know what they're doing.......good stuff.
Sweet! Been watching since the start. Good to see you have a lot more subs and still putting out good vlogs
Always love watching you butcher lamb!
I don't know why I keep watching these. Something about a tradesman who is good at his trade. I'm about to start keeping sheep. Kept rabbits last year(Thanks for the de-boning video!).
YOU MAKE THIS LOOK SO EASY!
Nice work Scott. The finished products look fantastic! Those chops need to be in my skillet, mate! LOL! Cheers from NY, USA
i enjoy all your videos Scott but love watching you butcher and making sausages and things
Amazing work Scott, bravo to you and your skill.👍👍
Nicely done, well hung that.
You sir are a master of your craft! Thank you for your videos.
What another masterclass Scott!! Top drawer stuff as always
Sir, you have done a spectacular job. Wow. You are a legit master
Mmmmmmmm that looks delicious!
This is just so satisfying. And it's building my confidante to one butcher an animal myself. Scott👍👍
HAHAHAHAHAHA...@ 3:49 he cheerio'd us!!! Ya got me Scott!!
Ive been eating nothing but chicken nuggets for the past week and my mouth is watering like crazy watching this
Cracking job as always Scott.
Impressive dexterity! Sure knife skills!!! This is what a master looks like!!!
A great butcher in action. It takes me ages to bone a lamb shoulder.
Can tell you done this hundreds of times well done 👍
Very calming videos with a very calming voice.
Love the videos mate really help I’m training to be a butcher for my dad who’s a game keeper these help a lot thank man.
You always grab my attention When you butcher, really great video thank you.
My dogs would be in heaven with all those scraps!
Also, I'm watching your videos to learn so I can butcher my meat goats myself in the future.
Mr. Scott! You make your great skill look like child's play. I've learned so much from you with your knife skills I'm still working on the butchers knot that you preform somewhat like poetry in motion. Cheers from lower Alabama.
I really appreciate your show and lessons. Really awesome. Thank you for sharing.
My husband slaughtered and butchered sheep and steers many years ago. We had lamb mince long before it was popular.You have done an amazing breakdown of the full lamb. But I would have also liked to see your minced lamb included.
Love o see butchering don by an expert. Thanks
Brilliant job Scott
Excellent cut of lamb! I’m in!
I feel privileged watching that, awesome
you make it look so easy, nice one
You got a westcountry accent like mine but I cant quite place it... top video by the way. Butchered by own lamb while watching you.
Can you please eventually make a video about lymph nodes? Like a walkthrough where all of them are situated on a cow/pig/sheep/deer.
You only need to know where they are on a sheep for example. Then you can scale that anatomy to something like beef.
Well done Scott u r the best
That's a lot of meat. Use to watch dad cut up beef and it always fascinated me how this is done.
Great work Scott!😎
Nice demonstration Scott. I look forward to seeing how you would remove the lamb back-strap as one piece. Some recipes call for that.
Love the hedge rows!
Well Done Man Super Job. Looking very good
Well done Scott, thank you kindly good sir.
You need to tell us what the tattoo’s story is and what they mean or meant for you.
Mouth watering cuts of lamb and mad knife skills
What do you (or can you do) with the fat you trim off? A lamb equivalent of lard? Or something else?
I've done it with the kidney fat. Its delicious.
The flaky fat around the kidneys is suet, can be used to make pastry, puddings etc.
It's mesmerizing watching you work
5 cutlets in one shot, 6 in the next....trying to get a bit slippery on us eh scott? 🤣 nice work on the close ups though. Beautiful work!
Let me know when they hit the grill! I'll have my plate ready!
Young butcher here and love your videos, Scott.
Simple brilliance on those boneless roasts!
Come to America... The show!!! The Butcher on History...
Beautiful animal beautiful cut.
Awhh...the rings, the rings. Do you ever get raw meat stuck in the ring? I never like it when Two Fat Ladies would mix stuff with all their rings on. But that's a pet peeve for me. Honestly, you do a great job of rendering the lambs. We can learn a lot form you. Thank you for the video.
Damn Scott...as good as you are with a knife you would make a wicked Dexter Morgan :)
I love your work. Greetings from Switzerland 🇨🇭
Scott, I love your videos, both the butchering and cooking of various cheap and expensive cuts...plus wild game! Question on other meats besides chicken: Is it a good idea to let them air dry, uncovered, in the fridge overnight? Like lamb shanks or other cuts that still have the skin on them. Thanks in advance!!
GREAT CHANNEL, KEEP IT UP MATE!
Absolutely fascinating as usual fella!...you’re a true artist.
That Lamb looks such good quality too.
But I can almost hear all the awkwardarians, erm I mean Vegetarians, crying over their Nut Roasts? Lol.
“They say the way to a Vegetarian mans heart is through his Vagina!” Haha
Hey there Scott, great videos as always. Really appreciate you putting these up for us. Any tips for first time lamb skinning? done a few deers n elks so I got the main idea I guess, but any fancy know-how's are welcome, thanks.
Awesome job -- thanks for sharing.
Strangely mesmerising!
I wanna say In Through the Out Door. It's been a while since I listened to that. But Thank You Gentle Sir, for now I know what a hogget is.
You the man with that knife.
Beautiful, thanks.
Top class scott👌
poetry in motion, knife magick!!
Great job!!!
Great video!!!
The way you don't even take your rings or watch off 😂
Amazing work, sir.
You Sir are a highly skilled craftsman. Could one take all the fat and trimmings rendering them down into a stew or at the very least food for one's dogs? Very educational. Best
Your my favorite food channel
*Great tutorial* 👍
Nice job Scott, wheres the BBQ.?? lol
Fresh lamb... beautiful ♥️♥️♥️♥️♥️
Excellent as always.
Seeing it all on the table im thinking how much does a supermarket make per Lamb with the ridiculous pricing they have .