Scott, I've watched nearly all of your videos. You're a true inspiration. I've butchered at restaurants that get whole animals in for about 4 or 5 years now and have looked at countless TH-cam videos and yours are by far the best. I challenge anyone who reads this to show me someone better. I can't stress enough how inspirational your videos are. You're a true craftsman. Thank you very much. Andy
thanks for your kind words Andy.its much appreciated mate and makes it all worth while,it's what I'm aiming to achieve showing people how to cut meat properly without all the fuss and showboating you get on other channels.just good honest butchery skills that people can use. all the best...scott
Scott Rea Do you still work at Worcester Wholesale? My mother and I are planning a trip across the pond and I would love to come by and maybe do a stage and learn from you. If you're not there maybe we can work something else out?
The best step by step butchery videos on the net. Without a heavy rock annoying soundtrack. Without someone talking to you like already did a butchery course. Just everything, explained, step by step. Perfect. Thanks for posting them all. Appreciated.
I learned how to butcher a whole lamb through my apprenticeship 25 years ago and now I just started teaching the classroom part of new apprentices. Your right, newer supermarkets don't come close to fresh lamb carcass. So I am going to use your video to show younger apprentices where the supermarket cuts actually come from. Thank you so much.
Your videos have been an exceptional guide for me, as a home butcher. I have watched many videos on youtube, but yours are by far the best. Living in Texas, quality butchers with reasonable pricing have been impossible to find, so i've been taking matters into my own hands. I've used your videos as a guide to butcher deer, elk, pigs (wild and domestic), and cattle with first class results. Now I intend to butcher my first lamb with the help of this video. Thank you for your help!! Keep posting videos and I'll keep waching
It's been over 40 years since I butchered so this was a wonderful refresher course for me. Just recently I have found a local farmer willing to drop a lamb off at the processing plant for me and although I called them and tried to explain how I wanted it cut, the emphasis here in the States is more on efficiency than quality and what I received was well and truly *butchered*. From now on I will have them dress it and then cut it myself. Many Thanks Scott.
Absolutely fantastic video. Watching this actually inspired me to butcher my own lamb. I ended up buying a nice ewe at auction and traded her for a locally raised ram. Slaughtered and butchered him over a weekend. He is quite possibly the best meat I have ever tasted. So obviously I wanted to thank you and let you know how much your video has done for at least this homesteading family.
Scott Rea G'day Scott, I reckon fat is flavour, I leave it all on and cook it up, ya don't have to eat it (although roasted fat is delicious) but it adds to the end result . mmmmmmm roast lamb. Cheers from Oz . Rob.
Excellent cutting. You are right there are very few of us left in the World who can butcher the way it is supposed to. I have been a butcher from the old days with experience in different ways of butchering for all groups- European, English, Italian, American styles and cuts- nomenclature. Great work done! Bravo!
Absolute pleasure to watch you work, sir. I'm a chef and I've spent a lot of free hours learning butchery from men who could hardly believe I was interested. A true respect for the product, without doubt. Beautiful work.
Hi Steve glad to be of help mate,if you have any questions about butchery let me know,after 27 years in the trade i still learn new things too,its just endless,follow me on twitter @ScottReaProject,thanks for your comment,cheers.Scott
You are a true Artist! I cut meat as a way to support my way through college. I watch your videos over and over! Thanks for all your work and the time you put into these videos...
Cheers Scott: have been butchering one or two lambs per year for family eating since 1978, Self taught apart from helping a local kill and butcher a pig in the mid-70s, so your video was an eye-opener on the best way to do it. Particularly useful was the sheeting off the shoulder and breast, the taking off the chine to make cutlets, the precise point to cut the shanks, and using the steel to remove the spinal cord. All put into practice last night, dashing between the kitchen work surface and the computer. Thanks a million for sharing it with us!
Scott, I really enjoy your videos. I think they are fantastic! I learned to butcher my own deer over across the pond and recently started raising my own lambs. Thank you for you knowledge.
A pleasure to watch this video... My Great Uncle was an old time butcher who worked in the 30s-60s in Brooklyn NY.. I have a new understanding & appreciation for the skills and time involved to learn this craft... You made this look effortless, which is simply experience doing the talking...
When I think of the lambs I have 'mangled' in breaking down a carcass, I wish I had been taught (not self-taught) years ago. I have always wondered how butchers got such beautiful results. Thanks. By the way, in my part of the USA there is a resurgence of interest in real butchering and charcuterie. I strongly support your message: heritage breeds well-bred and well-fed; support for local craft butchering!
Scott this is easily the best info I have seen for both clarity of the video work and the passion that comes through! After spending the day reducing 3 Dorper rams from primal to chosen cuts I can only thank you for the guidance. The son's farm is just starting to produce a steady stream of prime meat and it is superb. Our friends are starting to reap the benefits. Our next step as a family is to setup a chiller/ageing room and work our way back down the whole process. Thank you mate and keep your project going. Hayden
+Hayden Birch Did you castrate the rams a couple of months prior to butchering? Were they smellier then regular whether dorpers? I'm wondering if we should sell our ram or butcher. thx and congrats on the new farm.
Hi not sure how old your rams are but the son's were between 6 and 9 months. None were castrated as all our research suggested that they would still be well in the lamb classification for meat. The meat was some of the most delicate tasting lamb and the aroma was so light and superb! In Australia we are supposed to band them to castrate within a week of birth so the choice is sometimes hard if you are after a breeding ram. The son has been hand rearing a ram lamb abandoned during a 47c heatwave by the ewe and even though he has been milk fed by hand he is so promising as a breeder. So I guess no tasting LOL! How old is the Ram you are talking about? We have butchered wethers up to a year and still amazing. I so love this site of Scott's! Last week was a lamb liver meal (We call it Lamb's fry) with bacon, onion, gravy mix etc. served with either creamy mashed potatoes or rice.
My Father was a butcher back when he got out of the military (Korean War), and when I was younger use to go hunting. I'd field dress them, but he was like you, he knew just how to handle a knife and made it look so easy. I've oftened tried, but I just don't have the "knack" for it. I can do a fish just fine, but I'm seriously lacking when it comes to cow, deer, and such. Thanks for your vids, and yes to me it's very therapeutic to watch. Again, Thank You.
Wow! You're a real butcher! Like in the UK, not many left in the New York City area either. When I was a small boy in 1960's Brooklyn and Queens, we still had the real deal. Probably a butcher shop every few streets. The supermarkets took all that away along with the real bakeries. You can still find a few butchers and bakers here and there and the ones that have survived are precious indeed.
I may never be a butcher for my trade but I guarantee that when I butcher my food, I will use what I have learned here and hopefully pass it on to my own. Thank you.
Scott, thank you for these marvelous videos! I teach & preach sustainable living. A big part of that is how to butcher.... process.... your own meat from your own animals. I am doing two large mutton ewes in a day or two and needed this knowledge. I used your pork videos to help me process two 600+ hogs and easily got 100 more pounds of meat from them. Please keep showing and teaching us! I will be watching and recommending you to everyone!
I loved your Video its amazing what you can do with a lamb. I have my own butcher shop and I'm definitely going to try cutting a lamb like this. Thank you so much for sharing this with the world. You are right there's not many people left with these kind of passion.
Scott,a pleasure to watch!I have 3 lambs that are soon to be slaughtered,and you have answered all my questions on how to butcher them up. I am sure that i will not be as quick or skillful as yourself,you are a tradesman!
I'm an 18 Year old butcher and its such a shame this trade is dying out! It has run through my family, It's a fantastic trade to learn and I love my job. We need more younger butchers to learn before customers start going to the supermarkets getting foreign, cheap boxed up rubbish. Btw fantastic video mate, learned a few new things as well :).
Brett Sykes Thanks Brett and very wise words my friend,check out my pig and deer butchery videos too,and my latest video,how to butcher a cow,a whole top of beef,any questions just ask mate,as i used to train butchers,and keep up the good work mate,its a fantastic trade,and a great skillfull job,cheers.Scott
We have a lamb source that I did a website for, a friend from my grade school 35 years ago. In fact my first crush ever... Anyway we bought two lambs from her two days ago and had her guy slaughter them and skin them. We took it from there with the video and it was just perfect. I think we messed up a little, but it came out perfectly. We are finishing the shoulders now, but the rest are all done. We did save the racks and frenched them rather than save them as individual chops. We had loin chops for breakfast today and a chump steak for dinner. Your video made this possible for us. Thank you!
I love the video and am intrigued by the skill shown. At around 34 minutes in, it was stated that no young kids are interested and "coming into the game." You'll be happy to know that I am only 20 years old and truly appreciate this art. I don't comment often, but felt as if sharing this would mean something. Not much, but something
Always interesting to see how others do things. Did my butcher's apprenticeship in NZ in the 70s. Being NZ we did a lot of sheep meat, mostly the same as this. Small differences, we took the 4-1/4 off shorter and created a 3 bone "french" rack where Scot has a longer 1/4. Flaps and shanks couldn't give them away and usually ended up in sausage. Not anymore. Tip for home cutters, get a cheap counter top band-saw, they're mostly plastic, not hard to clean and will cut these things easily if a bit slower. But if you can't use or don't have a meat saw they work surprisingly well. Always mark your meat first before hitting the bone with the band-saw.
This guy knows his stuff, , i use to be a butcher, i,m 65 ,we all do things different, but i,ve learnt today different ways,that is quality meat,respect to the lamb
i loved watching your video. I have butchered half carcases before. when i was little we used to render down the fat trimmings and make dripping for our roast potatoes. i used to love that smell so much and i always know my mother was making us a treat for our supper... you have inspired me to stop buying badly butchered meat and start butchering for myself again. (warm and fussy feeling inside) god bless
I so enjoy watching you do this. We plan on raising our own meat in a couple years so this is very informative. It's always amazing to see how much food you get out of the carcass because it doesn't seem like that much before you start.
i must say excellent butchery skill love your passion for your craft very professional butchery is a dying trade with all these big butchery factories now as a chef i can apreciate great knife skill and butchery knowledge
Did my first Lamb today, Gotta admit it didn't look as nice as yours, but I got my feet wet and learned a lot. I will be watching this over and over again. Thanks for such a nice job.
Thank you so very much for this video! I am going to buy a whole lamb tomorrow, and I needed to to find a guide to help me with the different cuts of meat. This is the best video that I have come across in explaining the whole process. I can not thank you enough! Especially when I buy lamb at the grocery store and it cost an arm and a leg. So I thought I would go to the source and buy a whole one at a farm and do it myself at home.
hi, my dad and I just cut up 7 of our own young lambs and used your video as a guide. this was our first time to cut a lamb. I am only 13 and you make look so easy thanks for the video.
Excellent video!! I just butchered a lamb we raised since the spring following this video. We really easy to follow along. Thank you! This is an essential, but dying art. Thanks for keeping it alive.
This is a very thorough video demonstrating your excellent butchering skills. Very helpful! Thank you so much. I really liked your pig butchering video as well.
Having lived above a butcher shop for most of my life, I can appreciate your skills. The only negative comment I have is that people under 18 or so would never have walked into a butcher shop and seen this in action. When I showed it to my daughter she remarked: "Now I know why all my friends are vegetarians" . She has eaten roast lamb on Sundays from the time she could hold a fork ! The fact is humans are not by nature vegetarians, we are a carnivorous species. That's to say we kill, butcher and eat animal meat for food. Some who think our meat comes from supermarket shelves have probably never had the pleasure of telling a 'real' butcher like yourself the cut they want and watched you provide it. Thanks for the effort you put into these videos Scott. And yes... I eat lamb on Australia day... and every Sunday between them. I'm 75 by the way.
Your sure right about the stores having no skill like yesterdays masters of butchering. It is a art and to get the most out of your meat you have to prepare it properly. I have bought meat when opened look like road kill or cut totally incorrectly. By the way it is soothing to watch you. You have a rhythm, and nice clean cuts, it keeps a nice flow.Thanks for doing this and making it so easy to hear, see, and understand.
Scott Thank you so much for the fantastic video Im defrosting a whole lamb right now, will process it tomorrow and start cooking it when we are done Giving to a friend to celebrate the Ramadan holiday Love the passion you have for your art Thanks again from Texas, Devin Thomas
Although we can debate forever over NZ Lamb vs Welsh Lamb I am keen to give your cuts a go. I have been doing far too much mince recently and I want to see how the customers like a few more chops and rolled belly. Thanks for a great contribution.
your right about watching butchery being mesmerizing, i have sat and watched you pig, deer and now lamb video just mesmerized. now to watch a few more lol
Thanks so much for breaking it down slowly enough for me to follow.I've been butchering my own for the last year or so and videos like this help me a improve upon my hack job methods.I've got a really nice one hanging that I don't want to mangle.Your video should help.
You are right, it is art. Absolutely wonderful. I look at it and think to myself, I could do that, so you have definitely done a very good job. Well done and thank you for sharing.
I have to agree with Scott that shoulder is the way to go with a roasting joint, so much sweeter than leg. For a whole shoulder I like to slow roast it for 4-5 hours at a nice low temperature in a roasting pan over some water and covered in foil to stop it drying out. Take the foil off for the last hour to help crisp up the fat. Then serve it with a rosemary and reducurrant gravy.
Your not kidding Scott about a dying skill, though i been a butcher for 20+ years I spent half of that as a slaughter man and industrial boner/ trimmer the other half in wholesale butchers and just 2 years in retail. last week I was working boning beef for ABP just been offered a job running a butchers shop in central Bridgwater. Never ran a butchers shop in my life just thrown in the deep end cos they just can't find guys with our skill level anymore. been using your vid's and the more modern eblex seam butchery videos to plan my product range before I start thursday!
dave bennion Nice one Dave,thats the thing,all these lovely old butchers shop will be going begging soon,and there will be no one to fill them,wish i lived nearer mate,i would give you a hand a few days a week,if you have any question mate,about what products or anything really, just ask,or email me at thedog6661@gmail.com..as you will find out, shop butchery is a totally different animal,but you will nail it no problem,all the best..Scott
Scott Rea Yeah cheers Scott, I worked in retail but never ran one, I'll give u a shout if I get stuck thanks mate if your ever in Bridgwater pop in for a cup of coffee
I've watched this video 100 times, and I'm still learning every time I watch it. Thank you for the educational video. Your videos definitely help me break down animals in a professional manner after a successful hunt.
I worked in an abattoir never boned out but as I was a delivery driver I quartered lambs pigs and beef for delivery depending on what the customer required, but your video was really good thanks for uploading it 👍
Hi Scott, thanks for the the great videos! Butchered our first lamb, trying to stick as closely to video. We got there in the end but with not as much finesse as displayed by yourself.
Dude, these videos are a blessing. In my personal practice, they will bring me ( after a few runs of practice) to a whole new level of professionnalism ! Deep, deep thanks, come by Chez Latina in Montreal Canada
U know I realy envy u you must love ur job I have a seriouse passion to learn the trade and you have helpef me so much I just want to thank you I rekon ur an awsome butcher who appreciates his job and like me your love for food just makes it better , I have stopped buying meat from the supermarket snd now im buying half lambs omd so from the markets snd farmers and I break them down following ur advice and save a stack of money thanku heaps scott
Wow i must say what an excellent video, couldnt of been explained any better...... See im 21 and a supermarket butcher(no butchers in my area) but i do know how to bone leg,shoulder etc but breaking the carcass down i didnt and my father and mother are both ex butcher and have been wanting to show me how,but thanks to you i know have that knowledge!! Definitely subscribing and going to be watch how to do beef and pork thanks!!!
Well Scott, like i commented on you other video (pork one) I've butchered a lamb, and was as proud as,.till i saw you do it . mine was literary butchered. Great work. back to the drawing board for me.. Cheers..........
Thank you Scott for sharing your passion. Your authenticity and skill shines through. My partner and I butchered half a lamb last night with the superb saw and knives you recommended. It really was great fun and we'll definitely do it again. I can only reiterate the wonderful comments from your fan club. I'm also working my way through your vids and they are all first class.
Scott, I've watched nearly all of your videos. You're a true inspiration. I've butchered at restaurants that get whole animals in for about 4 or 5 years now and have looked at countless TH-cam videos and yours are by far the best. I challenge anyone who reads this to show me someone better. I can't stress enough how inspirational your videos are. You're a true craftsman. Thank you very much.
Andy
thanks for your kind words Andy.its much appreciated mate and makes it all worth while,it's what I'm aiming to achieve showing people how to cut meat properly without all the fuss and showboating you get on other channels.just good honest butchery skills that people can use. all the best...scott
Scott Rea
Do you still work at Worcester Wholesale? My mother and I are planning a trip across the pond and I would love to come by and maybe do a stage and learn from you. If you're not there maybe we can work something else out?
M
Lovely. I became a vegetarian but I always respect great artisans.
You are a great sculptor of meat dude
Love from India.
The best step by step butchery videos on the net. Without a heavy rock annoying soundtrack. Without someone talking to you like already did a butchery course. Just everything, explained, step by step. Perfect. Thanks for posting them all. Appreciated.
Thanks louis.great comment my friend. That's what my project is all about.doing a pig/pork video very soon.so stay tuned. All the best. Cheers. Scott
Im a butcher from Wales and I thoroughly enjoyed watching this video. Thank you Scott!
Liam Babbington Thanks Liam,its much apreciated my friend,all the best.Scott
I learned how to butcher a whole lamb through my apprenticeship 25 years ago and now I just started teaching the classroom part of new apprentices. Your right, newer supermarkets don't come close to fresh lamb carcass. So I am going to use your video to show younger apprentices where the supermarket cuts actually come from. Thank you so much.
james cortez Nice one james,glad to be of help my friend,cheers..Scott
Your videos have been an exceptional guide for me, as a home butcher. I have watched many videos on youtube, but yours are by far the best. Living in Texas, quality butchers with reasonable pricing have been impossible to find, so i've been taking matters into my own hands. I've used your videos as a guide to butcher deer, elk, pigs (wild and domestic), and cattle with first class results. Now I intend to butcher my first lamb with the help of this video. Thank you for your help!! Keep posting videos and I'll keep waching
I don't think I ever appreciated a butcher's skills until I started watching this guy's videos.
It's been over 40 years since I butchered so this was a wonderful refresher course for me. Just recently I have found a local farmer willing to drop a lamb off at the processing plant for me and although I called them and tried to explain how I wanted it cut, the emphasis here in the States is more on efficiency than quality and what I received was well and truly *butchered*. From now on I will have them dress it and then cut it myself. Many Thanks Scott.
Absolutely fantastic video. Watching this actually inspired me to butcher my own lamb. I ended up buying a nice ewe at auction and traded her for a locally raised ram. Slaughtered and butchered him over a weekend. He is quite possibly the best meat I have ever tasted. So obviously I wanted to thank you and let you know how much your video has done for at least this homesteading family.
Mike Schafer My pleasure Mike,glad to be of help,you will never look back now mate,all the best and happy butchering..Scott
Scott Rea G'day Scott, I reckon fat is flavour, I leave it all on and cook it up, ya don't have to eat it (although roasted fat is delicious) but it adds to the end result . mmmmmmm roast lamb. Cheers from Oz . Rob.
Excellent cutting. You are right there are very few of us left in the World who can butcher the way it is supposed to. I have been a butcher from the old days with experience in different ways of butchering for all groups- European, English, Italian, American styles and cuts- nomenclature. Great work done! Bravo!
Absolute pleasure to watch you work, sir. I'm a chef and I've spent a lot of free hours learning butchery from men who could hardly believe I was interested. A true respect for the product, without doubt. Beautiful work.
Hi Steve glad to be of help mate,if you have any questions about butchery let me know,after 27 years in the trade i still learn new things too,its just endless,follow me on twitter @ScottReaProject,thanks for your comment,cheers.Scott
Scott Rea Awesome, sir. Thank you for the support as well. Our crafts are truly intertwined.
There sure are Steve,closer than people think,have a great day mate,cheers.Scott.
I will never, ever, ever butcher a lamb and yet I find myself watching this video start to finish. You are truly an artist. Great video.
You can tell this guy is a true butcher, he has so many favourite cuts!
You are a true Artist! I cut meat as a way to support my way through college. I watch your videos over and over! Thanks for all your work and the time you put into these videos...
Absolutally Wonderful, I Think You're Accent Whilst Butchering The Meat Really Makes It a Joy To Watch Thanks.
Cheers Scott: have been butchering one or two lambs per year for family eating since 1978, Self taught apart from helping a local kill and butcher a pig in the mid-70s, so your video was an eye-opener on the best way to do it. Particularly useful was the sheeting off the shoulder and breast, the taking off the chine to make cutlets, the precise point to cut the shanks, and using the steel to remove the spinal cord. All put into practice last night, dashing between the kitchen work surface and the computer. Thanks a million for sharing it with us!
Scott, I really enjoy your videos. I think they are fantastic! I learned to butcher my own deer over across the pond and recently started raising my own lambs. Thank you for you knowledge.
I'am a butcher in the learning, and it is a great pleasure to watch a video like that .
learned a lot thanks Scott
A pleasure to watch this video... My Great Uncle was an old time butcher who worked in the 30s-60s in Brooklyn NY.. I have a new understanding & appreciation for the skills and time involved to learn this craft... You made this look effortless, which is simply experience doing the talking...
When I think of the lambs I have 'mangled' in breaking down a carcass, I wish I had been taught (not self-taught) years ago. I have always wondered how butchers got such beautiful results. Thanks. By the way, in my part of the USA there is a resurgence of interest in real butchering and charcuterie. I strongly support your message: heritage breeds well-bred and well-fed; support for local craft butchering!
Scott this is easily the best info I have seen for both clarity of the video work and the passion that comes through! After spending the day reducing 3 Dorper rams from primal to chosen cuts I can only thank you for the guidance. The son's farm is just starting to produce a steady stream of prime meat and it is superb. Our friends are starting to reap the benefits.
Our next step as a family is to setup a chiller/ageing room and work our way back down the whole process. Thank you mate and keep your project going. Hayden
+Hayden Birch Did you castrate the rams a couple of months prior to butchering? Were they smellier then regular whether dorpers? I'm wondering if we should sell our ram or butcher. thx and congrats on the new farm.
Hi not sure how old your rams are but the son's were between 6 and 9 months. None were castrated as all our research suggested that they would still be well in the lamb classification for meat. The meat was some of the most delicate tasting lamb and the aroma was so light and superb!
In Australia we are supposed to band them to castrate within a week of birth so the choice is sometimes hard if you are after a breeding ram.
The son has been hand rearing a ram lamb abandoned during a 47c heatwave by the ewe and even though he has been milk fed by hand he is so promising as a breeder. So I guess no tasting LOL!
How old is the Ram you are talking about?
We have butchered wethers up to a year and still amazing.
I so love this site of Scott's! Last week was a lamb liver meal (We call it Lamb's fry) with bacon, onion, gravy mix etc. served with either creamy mashed potatoes or rice.
My Father was a butcher back when he got out of the military (Korean War), and when I was younger use to go hunting. I'd field dress them, but he was like you, he knew just how to handle a knife and made it look so easy. I've oftened tried, but I just don't have the "knack" for it. I can do a fish just fine, but I'm seriously lacking when it comes to cow, deer, and such. Thanks for your vids, and yes to me it's very therapeutic to watch. Again, Thank You.
Amazing to watch! No hesitation at all, a master craftsman!
Cheers Dennis,much appreciated,all the best.Scott
Wow! You're a real butcher! Like in the UK, not many left in the New York City area either. When I was a small boy in 1960's Brooklyn and Queens, we still had the real deal. Probably a butcher shop every few streets. The supermarkets took all that away along with the real bakeries. You can still find a few butchers and bakers here and there and the ones that have survived are precious indeed.
Bravo, Scott!!! Just outstanding!!!
Good day mate! Normie from Australia here, that Welsh lamb looks fantastic, it's great quality. Thanks for the great video. Best wishes to you,cheers.
I may never be a butcher for my trade but I guarantee that when I butcher my food, I will use what I have learned here and hopefully pass it on to my own. Thank you.
Scott, thank you for these marvelous videos! I teach & preach sustainable living. A big part of that is how to butcher.... process.... your own meat from your own animals. I am doing two large mutton ewes in a day or two and needed this knowledge. I used your pork videos to help me process two 600+ hogs and easily got 100 more pounds of meat from them.
Please keep showing and teaching us! I will be watching and recommending you to everyone!
I loved your Video its amazing what you can do with a lamb.
I have my own butcher shop and I'm definitely going to try cutting a lamb like this.
Thank you so much for sharing this with the world.
You are right there's not many people left with these kind of passion.
Fantastic.You can see right away when someone really likes what he does.Thanks Scott.
Scott,a pleasure to watch!I have 3 lambs that are soon to be slaughtered,and you have answered all my questions on how to butcher them up.
I am sure that i will not be as quick or skillful as yourself,you are a tradesman!
Scott, Great video we are just starting out doing our own lambs and your video has been the most detailed butchering video I’ve watched. Thank you
Excellent job of cutting the lamb up Scott. You do make it look easy for sure. Thanks for showing us how it is done. Take care.
It is always a pleasure to watch an artist at work. Thank you for posting.
I'm an 18 Year old butcher and its such a shame this trade is dying out! It has run through my family, It's a fantastic trade to learn and I love my job. We need more younger butchers to learn before customers start going to the supermarkets getting foreign, cheap boxed up rubbish. Btw fantastic video mate, learned a few new things as well :).
Brett Sykes Thanks Brett and very wise words my friend,check out my pig and deer butchery videos too,and my latest video,how to butcher a cow,a whole top of beef,any questions just ask mate,as i used to train butchers,and keep up the good work mate,its a fantastic trade,and a great skillfull job,cheers.Scott
We have a lamb source that I did a website for, a friend from my grade school 35 years ago. In fact my first crush ever... Anyway we bought two lambs from her two days ago and had her guy slaughter them and skin them. We took it from there with the video and it was just perfect. I think we messed up a little, but it came out perfectly. We are finishing the shoulders now, but the rest are all done.
We did save the racks and frenched them rather than save them as individual chops.
We had loin chops for breakfast today and a chump steak for dinner.
Your video made this possible for us. Thank you!
As a Butcher myself years ago, this is so nice to see. And what a nice plump lamb..
I love the video and am intrigued by the skill shown. At around 34 minutes in, it was stated that no young kids are interested and "coming into the game." You'll be happy to know that I am only 20 years old and truly appreciate this art. I don't comment often, but felt as if sharing this would mean something. Not much, but something
Always interesting to see how others do things. Did my butcher's apprenticeship in NZ in the 70s. Being NZ we did a lot of sheep meat, mostly the same as this. Small differences, we took the 4-1/4 off shorter and created a 3 bone "french" rack where Scot has a longer 1/4. Flaps and shanks couldn't give them away and usually ended up in sausage. Not anymore. Tip for home cutters, get a cheap counter top band-saw, they're mostly plastic, not hard to clean and will cut these things easily if a bit slower. But if you can't use or don't have a meat saw they work surprisingly well. Always mark your meat first before hitting the bone with the band-saw.
I grew up processing our own meats and I love your videos. I learned some new tricks for the kitchen
This guy knows his stuff, , i use to be a butcher, i,m 65 ,we all do things different, but i,ve learnt today different ways,that is quality meat,respect to the lamb
i loved watching your video. I have butchered half carcases before. when i was little we used to render down the fat trimmings and make dripping for our roast potatoes. i used to love that smell so much and i always know my mother was making us a treat for our supper... you have inspired me to stop buying badly butchered meat and start butchering for myself again. (warm and fussy feeling inside) god bless
Scot love your videos mate, you are truly an artisan butcher thank you for sharing such wonderful skill on TH-cam
Thank you Adam, thats much appreciated.
I so enjoy watching you do this. We plan on raising our own meat in a couple years so this is very informative. It's always amazing to see how much food you get out of the carcass because it doesn't seem like that much before you start.
Leneka Pilarski Thanks Leneka,make sure you subscribe as there is tons more stuff you may find useful,in the future,many thanks.Scott
i must say excellent butchery skill love your passion for your craft very professional butchery is a dying trade with all these big butchery factories now as a chef i can apreciate great knife skill and butchery knowledge
Have now butchered both pork and lamb with these videos as a guide. Brilliant. All the way from Australia
Did my first Lamb today, Gotta admit it didn't look as nice as yours, but I got my feet wet and learned a lot. I will be watching this over and over again. Thanks for such a nice job.
Thank you so very much for this video! I am going to buy a whole lamb tomorrow, and I needed to to find a guide to help me with the different cuts of meat. This is the best video that I have come across in explaining the whole process. I can not thank you enough! Especially when I buy lamb at the grocery store and it cost an arm and a leg. So I thought I would go to the source and buy a whole one at a farm and do it myself at home.
hi, my dad and I just cut up 7 of our own young lambs and used your video as a guide. this was our first time to cut a lamb. I am only 13 and you make look so easy thanks for the video.
thanks for showing is saving me lots of money buying my meats as a whole, a real little saver
Excellent video!! I just butchered a lamb we raised since the spring following this video. We really easy to follow along. Thank you! This is an essential, but dying art. Thanks for keeping it alive.
A true craftsman who loves his work!
This is a very thorough video demonstrating your excellent butchering skills. Very helpful! Thank you so much. I really liked your pig butchering video as well.
Having lived above a butcher shop for most of my life, I can appreciate your skills. The only negative comment I have is that people under 18 or so would never have walked into a butcher shop and seen this in action. When I showed it to my daughter she remarked: "Now I know why all my friends are vegetarians" . She has eaten roast lamb on Sundays from the time she could hold a fork !
The fact is humans are not by nature vegetarians, we are a carnivorous species. That's to say we kill, butcher and eat animal meat for food. Some who think our meat comes from supermarket shelves have probably never had the pleasure of telling a 'real' butcher like yourself the cut they want and watched you provide it. Thanks for the effort you put into these videos Scott. And yes... I eat lamb on Australia day... and every Sunday between them. I'm 75 by the way.
Your sure right about the stores having no skill like yesterdays masters of butchering. It is a art and to get the most out of your meat you have to prepare it properly. I have bought meat when opened look like road kill or cut totally incorrectly. By the way it is soothing to watch you. You have a rhythm, and nice clean cuts, it keeps a nice flow.Thanks for doing this and making it so easy to hear, see, and understand.
Scott
Thank you so much for the fantastic video
Im defrosting a whole lamb right now, will process it tomorrow and start cooking it when we are done
Giving to a friend to celebrate the Ramadan holiday
Love the passion you have for your art
Thanks again from Texas,
Devin Thomas
Profound knowledge of lamp, big fun of cheap cuts as well, sincere compliments
Although we can debate forever over NZ Lamb vs Welsh Lamb I am keen to give your cuts a go. I have been doing far too much mince recently and I want to see how the customers like a few more chops and rolled belly. Thanks for a great contribution.
Let me now how it goes michael,cheers Scott
lovely video. you treated that lamb with with respect. well done
Thanks Bob,thats just what it deserved,cheers.Scott
your right about watching butchery being mesmerizing, i have sat and watched you pig, deer and now lamb video just mesmerized. now to watch a few more lol
That was a pleasure to watch.
Such skill in your hands.
Thanks so much for breaking it down slowly enough for me to follow.I've been butchering my own for the last year or so and videos like this help me a improve upon my hack job methods.I've got a really nice one hanging that I don't want to mangle.Your video should help.
nice one Shawn.just take your time with it and you will be fine. cheers. Scott
Great video, I watched this as I processed a lamb I purchased. Butcher a year behind, and I had to do it myself. You made it doable. Thank you.
You are right, it is art. Absolutely wonderful. I look at it and think to myself, I could do that, so you have definitely done a very good job. Well done and thank you for sharing.
I have to agree with Scott that shoulder is the way to go with a roasting joint, so much sweeter than leg.
For a whole shoulder I like to slow roast it for 4-5 hours at a nice low temperature in a roasting pan over some water and covered in foil to stop it drying out. Take the foil off for the last hour to help crisp up the fat. Then serve it with a rosemary and reducurrant gravy.
+Phil Oop North I read you comment with a porno music in the background mmmmmm sounds like a dream.
+Carl Johan Tihkan i hope it was 70's porn music!
It's videos like these that make me want to go back to the shop and cut!
Sir, you are a master in your trade. You make it look so easy that it is almost cheating. Your knife skills are amazing.
Your not kidding Scott about a dying skill, though i been a butcher for 20+ years I spent half of that as a slaughter man and industrial boner/ trimmer the other half in wholesale butchers and just 2 years in retail. last week I was working boning beef for ABP just been offered a job running a butchers shop in central Bridgwater. Never ran a butchers shop in my life just thrown in the deep end cos they just can't find guys with our skill level anymore. been using your vid's and the more modern eblex seam butchery videos to plan my product range before I start thursday!
dave bennion Nice one Dave,thats the thing,all these lovely old butchers shop will be going begging soon,and there will be no one to fill them,wish i lived nearer mate,i would give you a hand a few days a week,if you have any question mate,about what products or anything really, just ask,or email me at thedog6661@gmail.com..as you will find out, shop butchery is a totally different animal,but you will nail it no problem,all the best..Scott
Scott Rea Yeah cheers Scott, I worked in retail but never ran one, I'll give u a shout if I get stuck thanks mate if your ever in Bridgwater pop in for a cup of coffee
dave bennion Not a problem my friend, all the best,you will love it,keep in touch..Scott
I've watched this video 100 times, and I'm still learning every time I watch it. Thank you for the educational video. Your videos definitely help me break down animals in a professional manner after a successful hunt.
Very nicely done, you are a legend mate
I worked in an abattoir never boned out but as I was a delivery driver I quartered lambs pigs and beef for delivery depending on what the customer required, but your video was really good thanks for uploading it 👍
You are truly an artist, thank you so much
Thanks very much for this well explained video, this summer I expect I'll be butchering whole lamb a few times so this is so helpful!
This is the ultimate video indeed. Well done, thumbs up!!
excellant video Thanks Scott
I am doing my own farm Butchering and it is great to see all the different cuts
Cheers
once again, most excellent video, comming from a real pro!! keep the real-deal comming scott!!!!
your pig butchering video was a huge help, this morning I received a whole lamb as luck would have it this video was next on my list.
Big thankyou from an Aussie Chef. Fantastic video. Cheers!
Hi Scott, thanks for the the great videos! Butchered our first lamb, trying to stick as closely to video. We got there in the end but with not as much finesse as displayed by yourself.
Dude, these videos are a blessing. In my personal practice, they will bring me ( after a few runs of practice) to a whole new level of professionnalism ! Deep, deep thanks, come by Chez Latina in Montreal Canada
U know I realy envy u you must love ur job I have a seriouse passion to learn the trade and you have helpef me so much I just want to thank you I rekon ur an awsome butcher who appreciates his job and like me your love for food just makes it better , I have stopped buying meat from the supermarket snd now im buying half lambs omd so from the markets snd farmers and I break them down following ur advice and save a stack of money thanku heaps scott
+Shane Colquhoun My pleasure Shane,i really appreciate feed back like this,enjoy the journey my friend,cheers.Scott
You have answered my feelings....great.....some people love their trade....
You are right about the kids not getting into our game.. Too bad lost arts anymore..
I'm a 26 year old butcher and we get whole local lamb in from elba, ny. Its wonderful
Really good to watch, I have cut my own lamb up but this guide will certainly help in the correct way to do it. Thanks for your Video and skill.
Great video, thanks for posting it. Going to do two Lambs in a couple weeks, and your video is just what I was looking for.
Superb video tutorial. What a great talent to have. Thanks
wow.. it would take me all day to do this and it wouldn't be as neat as what you did... a real master at work.
great video, am a chef from Europe, am really rusty so this helped me a lot!! great video!!! 5 stars.. and amazing description,
That was really well done. I did enjoy seeing you butcher a sheep. Now I am hungry.
great job!
we're amateurs and you were enlightening!
thank you!
greetings from Greece!
Excellent video Scott, thanks for sharing. Any chance you could do a very slow motion vid of the butchers knot you are using?
Regards Gary
Wow i must say what an excellent video, couldnt of been explained any better...... See im 21 and a supermarket butcher(no butchers in my area) but i do know how to bone leg,shoulder etc but breaking the carcass down i didnt and my father and mother are both ex butcher and have been wanting to show me how,but thanks to you i know have that knowledge!! Definitely subscribing and going to be watch how to do beef and pork thanks!!!
Such a wonderful comprehensive video, thank you so much! Nice job here... Cheers
no problem Buddy.glad to be of help.many thanks. ...Scott
You sir are an artist. Top notch skills. Really enjoy watching you work. Great tips on each cut.
detail instruction man with perfection in his trade, a good knife a must and keeping it sharp
Well Scott, like i commented on you other video (pork one)
I've butchered a lamb, and was as proud as,.till i saw you do it .
mine was literary butchered.
Great work.
back to the drawing board for me..
Cheers..........
Thank you Scott for sharing your passion. Your authenticity and skill shines through. My partner and I butchered half a lamb last night with the superb saw and knives you recommended. It really was great fun and we'll definitely do it again. I can only reiterate the wonderful comments from your fan club. I'm also working my way through your vids and they are all first class.
you are really a artist, beautiful work
all i want to say is thank you for doing this video. i have learned so much here well done scott.
I'm really passionate about meat, and these videos are brilliant. Thanks very much! :D
Killed it man. Great job. Cheers
wow! I am beyond impressed with this comprehensive video and I'm thinking its time to do some lamb butchering. Thanks!!!