Whole Lamb Butchery In Real Time
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- A whole English lamb cut up in real time... I was asked to butcher 3 wonderful lambs for a farmer friend, I decided to set up my camera and just let it roll as i cut up the last lamb to his specification, as he wanted them prepared in a certain way, heres how i did it. Enjoy
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Impressive dexterity! Sure knife skills!!! This is what a master looks like!!!
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.
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!!
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!
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.
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
Brilliant job Scott
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
Lamb is a family favourite Scott! Watching you practice your considerable skill was an absolute privilege mate. Cheers!! 😎👍
Great work Scott!😎
Amazing work Scott, bravo to you and your skill.👍👍
Scott has great vids , I've learn a lot and have applied it my own butchery
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.
Awesome Scott,its as good as it gets mate ! and stop nickin me cockles from Saundersfoot ! cheers ,Mike from deepest west Wales.
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
Such a pleasure to see a real professional. All I can say is thank you!!!!
Very calming videos with a very calming voice.
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. 😉
Nothing like watching a craftsman who loves his work.
It's beautiful to see a master of his craft at 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.
Cracking job as always Scott.
OMG Scott, what a privilege to watch an extremely skilled master of his craft at work !!! Thank you for sharing this video :)
Sir, you have done a spectacular job. Wow. You are a legit master
Sweet! Been watching since the start. Good to see you have a lot more subs and still putting out good vlogs
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!
Lovely stuff...
This is an awesome clip. Very helpful indeed. Thank you so much for posting. Beautiful looking meat, those chops and cutlets look absolutely delicious :)
you make it look so easy, nice one
Excellent cut of lamb! I’m in!
HAHAHAHAHAHA...@ 3:49 he cheerio'd us!!! Ya got me Scott!!
Well Done Man
Great video Thumbs up as always
Great video!!!
Well done Scott u r the best
Great job!!!
Nice work Scott. The finished products look fantastic! Those chops need to be in my skillet, mate! LOL! Cheers from NY, USA
Hey mate just wanna say love your vids I’m a start butcher and love it keep up the good work
Always love watching you butcher lamb!
You sir are a master of your craft! Thank you for your videos.
What another masterclass Scott!! Top drawer stuff as always
I love working with lamb at work, so many beautiful cuts!
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!
This is just so satisfying. And it's building my confidante to one butcher an animal myself. Scott👍👍
Great stuff! Showed my 16 y.o. son where his chops come from! (i.e. not the stupermarkt!)
Can tell you done this hundreds of times well done 👍
I Love watchin' people who know what they're doing.......good stuff.
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 should be a world instructor for butchering lambs buddy 😉😉😉😉
The art of butchery. A true artist
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.
Love the hedge rows!
GREAT CHANNEL, KEEP IT UP MATE!
Top class scott👌
Great Video
i enjoy all your videos Scott but love watching you butcher and making sausages and things
Awesome job
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!
Well Done Man Super Job. Looking very good
*Great tutorial* 👍
It's mesmerizing watching you work
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.
Question. Is the watch and rings an issue when butchering? New to the channel and not trying to be an ass btw.
You always grab my attention When you butcher, really great video thank you.
Amazing work, sir.
Awesome job -- thanks for sharing.
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!!
Mmmmmmmm that looks delicious!
Beautiful, thanks.
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.
Beautiful animal beautiful cut.
Great work. I always wanted to see a whole animal butchered. How much mince and fat ended up being collected?
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.
a really short video on that knot you use for tying the rolled roast would be great or have I missed it?
@Barry Austin Thank you will have a look I must have missed them.
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!
Ive been eating nothing but chicken nuggets for the past week and my mouth is watering like crazy watching this
Love o see butchering don by an expert. Thanks
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.
Your my favorite food channel
Fresh lamb... beautiful ♥️♥️♥️♥️♥️
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
Nice demonstration Scott. I look forward to seeing how you would remove the lamb back-strap as one piece. Some recipes call for that.
It's delicious. Was curious if you could show removal of whole muscles from the leg of lamb. The way a culatello is removed from a pig leg.
Also, do you do anything differently when doing older animals?
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.
A great butcher in action. It takes me ages to bone a lamb shoulder.
Nice work bro
As always, very professional and with passion for what you do!
May i ask how this meat was treated befor this video?
Because when i hang my deer in the freezer (no circulating air) in the hide/skin for 1-4 days, it is after skinning always kind of wet and wobbly. Not like in your video very dry and dens.
Would be happy to hear some improvements for my butchering/meat processing. Thx
Nicely done, well hung that.
Great to watch
Skilled 🤩
best music ever my friend
Looks good
Hi Scott, love your approach to meat.....just wondering, is your saw a specialist one, or just a hacksaw re-purposed?
I feel privileged watching that, awesome
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!
Strangely mesmerising!
I really appreciate your show and lessons. Really awesome. Thank you for sharing.
What brand is the 5? Inch boning knife? Ive got to try one 😮
Very pro cutting style bro...goos lesson....
Masterpiece awesome work
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 .
Are there any parts of the head of a sheep that can be done? Tongue?