My first home grown lamb took me 2 days to butcher from a book! 30 minutes, freakin' brilliant! If I can replicate this in 2 hours I think I'll make myself a badge. Thanks Scott, you rock.
I've been a meat cutter in the U.S. since the early 70's. And I will tell you, that was a very good job you did. I learned some things from you. Thank you.
I grew up on lamb meat n we cut a lamb every year for EID but I’ve never seen such masterpiece. I just shared it with my family, they gotta see this art 👏
thanks Scot i have butchered our lamb on our property for forty years and no body had shown me how to cut the chops with a knife it was great to see it done so professionally i have really enjoyed watching several times regards John
Thanks very much for this great teaching video! My husband and I were able to butcher our goat following your instructions. Ken has never butchered anything and after doing it twice now he has done a very nice job indeed! Blessings on you from two Canadians living permanently in Baja Mexico in a little town in the mountains. We raise our own goats for milk, cheese and meat. And of course we have chickens. Adios Amigo.
dude everyone thinks I'm strage, but dude you are my hero... I'm actually thinking of taking butchery classes because of you... thank you for all the videos... very interesting...
Scott, you're a pro. I just got a lamb unexpectedly and I wanted to learn how to break it down. I went through the video almost breathless. It's amazing to see you work and hear all those great comments. Thumbs up!
As for lamb shank you cannot use a hand saw ad that, there's a connective join which separate the shank ant the leg of lamb but you are not cutting on the right position.
I really appreciate your time and effort in making such a useful video. I just butchered 4 lambs by following each one of your steps. You have a great style and the detail to which you go to made a challenging job very easy. Thanks mate.
Love flank of lamb. My father was a butcher and I have some great memories of him grilling strips of these while we watched a late night movie or having a yarn.
Very recently I've landed myself a job where we do butcher some carcasses on occasion. As the part of preparation/research before the task I've watched this and I love it! Very clean and straightforward explanation, I already have a better idea about the stuff I'm going to do tomorrow.
You have become a nightmare for my local butcher...I take screenshots of your finished work to him and say “this what I expect to see when I pick up my order” 🧐 Scott, it’s amazing how much more I get back now from each of my lambs...thank you! 🥰🐑
Scott,we reared our first lamb this year, such a wonderful process! I watched this video like 10 times before we slaughtered her....then watched the video while butchering her, pausing as needed. This was incredibly easy to follow and I only had 1 mistake when I didn't line up my rib bones right, no biggie. Thank you for sharing your knowledge and skills. I had so much fun with this, I can't wait for the next one! I look forward to watching your other videos.
Este video es una clase magistral de carnicería, mostrando paso a paso cómo despostar un cordero entero. Desde la separación de las patas y los hombros hasta el despiece de la parte central, cada corte se realiza con precisión y experiencia. La explicación detallada de Scott Re es perfecta para aquellos interesados en aprender las técnicas tradicionales de carnicería. Definitivamente, un recurso valioso para cualquier entusiasta de la cocina y la carne.
Very, very good! Thank you. Just slaughterd 3 lambs yesterday. A lot smaller than the one you butchered here. So we'll see if I can get the same pieces of them.. Beginner butcherer that I am. /Mathias
I'm back here again having another go at this and would like to say a massive thanks Scott for a brilliant video, I would be completely lost without your incredibly helpful and easy to follow tutorial..
I wish I had had this video last year. A friend dropped off three muttons carcasses and me and a few friends with no experience at all had to cut up the meat. It took us about 8 hours and was an absolute mess. Now, thanks to you and some experience, I would now know how to do so much better!
You're an inspiration Scott. At 64yo I've used your videos to learn how to butcher a deer and two lambs. I'd already done chickens, turkeys and geese but it was your videos that convinced me I could handle red meat. Thanks
I can't tell you how many times I sad "oh my..." during this video. I've never butchered anything in my life and most of what I eat now is unfortunately pre-packaged or processed but I admire what you do, I want to taste every damn cut that you slice! You're a master, Scott, keep it up!
This video is how I learned to properly butcher a lamb. I'd done a half-arsed job before. Now I get at least two every Fall and have lamb for months. And the dog eats everything we don't - lungs, brain, spleen and pancreas. Thank you!
Pure artwork, I would roast one leg low and slow on a rainy day in my oven covered with tinfoil, other one would go on open fire roasting pit in nature, steaks would go on grill after sous vide treatment with heavy rosemary infusion, some chunks would go into pilau, and some would end in sour cabbage stew pot and all fatty parts would end up in beef mince for kebabs and balls. My deepest honour to you mr Scot, I have said
I'm late to the complement party! Scott, I had a 65 lb lamb delivered (December in the Northern Hemisphere...I would have preferred a more tender smaller lamb) planning on a rotisserie, and realized that it was way too much meat for 14 adults and 7 kids. Being a retired vascular surgeon, I thought, no big deal, I'll cut this up. After dismembering one hind limb, I turned to TH-cam and discovered your video. Wow, a master. Clear explanations, excellent videography, economy of motion, and sharp tools! Well, my hack saw and reciprocating saw didn't work. Finally used a triangular pruning saw, but I won't try it on the spine. I'm ordering a Weston. Would a 16" be sufficient if I am not planning to butcher any animals larger than a lamb? Other options are 22 and 25". You are a master! We are not worthy. (The meal is tomorrow night. I plan on one side of ribs, one rolled boneless shoulder, one leg, and the loin chops, but still connected as a large roast. Good luck to me!)
@@gplusgplus2286 I agree. I wish I could find small lamb here in the US. I suspect I could get a spring lamb now, but we're all in lockdown, and I would need to invite enough friends to help eat it!
Superb job, great video, and fantastic presentation. Two thumbs up and that's because we only got two thumbs (well, most of us). To the folks who have thumbed this down, go eat your vegetables and suckle on your soy bean milk (no offense). In order to understand and appreciate this video the prerequisites are that you must be a carnivore and too like the smell and the taste of lamb. You don't believe me, share this video with your dog, if you got any. I had to ask mine to leave the room before he bit into my computer screen watching this. And if you don't have a dog, consult with your neighborhood cats about it and let them know what you just witnessed. Maybe they can explain to you better what you are missing :) :) :)
Thanks so much for these videos. We just slaughtered and butchered 2 lambs 150 & 160 live weight. We ended up with 130lbs of meat and fat we rendered into tallow. We boned quite a lot of it out too, so I think we did fairly well. First time slaughtering / butchering lambs.
Scott, absolutely brilliant. Thank you. I noticed there were 2 glands under the shoulders. If left in by mistake, would it ruin when cooking. I hear the same about pork. Please can advise me as I plan to start buying my meat in bulk via a whole carcass. Thank you for sharing your skills.
Just worked my way through my first full lamb breakdown using this and it worked fantastic, now just to decide what to do with all the lovely cuts I have to choose from for dinner. Thanks for a great video!
Terrific tutorial! I have two of my own grassfed lambs hanging and waiting to be butchered, so I have this video on repeat to soak in the knowledge before I pick up the knife!
I don't remember you using this knife before. I have seen you (and adopted the use of) the Victorinox stiff boning knife. I don't use a saw as it doesn't work well on fish or chickens. Thanks for what you are teaching us over here in the USA. Please keep doing "offal." We have forgotten how to use it here.
Scott, I've learned so much from you, while I hope you explode on the web, I hope you don't get to big not to answer viewers questions. I'm sure it can get so repetitive, but folks taking the time to ask are sincerely interested in your help to try to achieve what you demonstrate. the basics are what I appreciate most,... "use the tip of your knife/work the meat towards you/don't rush/no worries if you make a mistake/ knife skills. all this and answering folks is what brought you to the dance. stay grounded my friend, and thank you. Chris
Might sound crazy, but if I can't fall asleep, I put one of theses videos or other cooking channels. There's something oddly soothing of methodical activities. The following day I then watch the video again for educational purposes :)
Me too! It is both soothing and educational . I killed a feral hog tonight Too near my garden. Its gutted and skinned and cooling in the freezer until tomorrow. Then I will review Scotts presentation and resume butchering. I'm only a quarter English. I had a mammy that I watched cook from my highchair . Yes, she was African American but she did not claim it. My great granddaddy, still alive was French . My mama was mixed up. My daddy was Scotts-Irish . Whatever, It was colemans mustard or nothing in my fandamily..
I can now see the last hogged I had done at the butcher didn’t come back looking like this . I’d say a certain amount of my hogged ended up under the butchers nice glass cabinet . I’m doing my own from now on then I know I’m getting my own lamb back and I’m getting all of it . Awesome video Thankyou . I’m saving this video for my next butcher attempt .
This was a very good video on butchering a whole lamb. Now I know what the heck a "paddy-whack" is and know where it comes from. I always enjoy your videos and appreciate the clarity and detail you add with your instructional comments. Keep up the good work and informative videos.
Excellent demonstration! Spring isn't far away, and my farmer friend will have Spring lamb. I usually buy only a half carcass -- it's most often just for my wife and myself -- but this year I might go for the entire unit. Your video is a great refresher.
This was a great video, i tried to butcher 3 Katahdin sheep last year after raising them on my homestead. I watched a few videos and ended up trying to follow along with a book, this video had the most practical approach and i'll definitely be following this process next year.
what brand of cutlery are you using in the video? I remember a previous one you mentioned Victorinox, but I wasn't sure if this was the same set. I'm amazed how your trimming is so effortless..
You are so talented. And still show us how to do it. Myself, I have in mind to start my own lamb farm in europe and I have 0 idea how to even eat the lamb. And your videos tell me exatly what to do. I love and respect you! Lord Jesus Christ bless you and your family!
This is really one of the most hypnotised video for me. I never prevent myself to watch it again and again :) Anyway, very good job Scott. I have learned many tips from you.
When my old man knocked some springers for meat, he'd always let them hang for at least two weeks. I love the sweet taste of Spring lamb especially long bone chops cooked on charcoals with nothing else no salt no pepper just the meat. I think people over season now when they cook it , especially when a responsible farmer has gone to a lot of trouble to produce a superior product to the supermarket meat which I think is shit. When you have a beautiful rib of beef, a line of thick cut lamb loin chops or a stunning pork belly cook it simply with if you must just a dash of quality salt, and nothing else but some nice bread and butter. PS I love mutton too, which roasts better for flavour than springers.
Live in a remote part of Latvia. Get half a lamb and goat (organic) twice a year that I then have to butcher, cheers for your video, able to get 12 portions from my lamb this morning, and no wastage. We eat everything and what is not eaten is cooked up for the dogs.
Scott you are excellent,I enjoy your work,I was a meat cutter for 43 y, it's hard to find good lamb, because of price most places only have lamb from down under. A couple of people took the fat and rendered it down and made hand cresm
I loved the step by step process and the casual way you presented this, unlike the fancy Japanese and other butchers who intend to intimidate the viewer with pseudo deft movements. In Africa we simply take an axe to it and the bone fragments are like shrapnel 🤣. The meat is just a pile. I want to cut up mine the way you have demonstrated. Love from South Africa.
I love your videos, Scott. Thanks for sharing! I am a huntress, and your butchering videos are top class. I don't understand why anyone would dislike them.
Absolutely fantastic! I followed you bit by bit while doing my lamb AND a couple of goats. THANK YOU! You made it very clear and easy to do. Excellent "how to" video.
Your deer one was fantastic as well. I find that all three are pretty much alike once you get the hang of it. I DO have a question though. I have a few older sheep and I want to do a couple of them (Yes, I love mutton). What would you suggest. The meat is much tougher and I'm thinking of grinding a lot of it. What would you keep to slow cook as a whole roast?
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
My first home grown lamb took me 2 days to butcher from a book! 30 minutes, freakin' brilliant! If I can replicate this in 2 hours I think I'll make myself a badge. Thanks Scott, you rock.
٦
I've been a meat cutter in the U.S. since the early 70's. And I will tell you, that was a very good job you did. I learned some things from you. Thank you.
I am very I interested in butchering , I have done some but tutorial is brilliant,
If you from 70,s and still learning !
Then you are Don🐎ky.
You have to Guide him you 70,s hhhhaaaaa.
@@sasa-iz8kc some people have passion. If your lucky you will find it
@@sasa-iz8kc says the vegan
I have been a butcher for 50 years, I just have to say , what a beautiful job . Old school !!!!
InstaBlaster.
Wtf you killer/murderer. We should be vegan
Sembang lebih...ini semua poyo
i been a butcher for 576 years. great job indeed.
Is it just me or is this super relaxing to watch and listen too? This guy should make an audio book.
I grew up on lamb meat n we cut a lamb every year for EID but I’ve never seen such masterpiece.
I just shared it with my family, they gotta see this art 👏
thanks Scot i have butchered our lamb on our property for forty years and no body had shown me how to cut the chops with a knife it was great to see it done so professionally i have really enjoyed watching several times regards John
Thanks very much for this great teaching video! My husband and I were able to butcher our goat following your instructions. Ken has never butchered anything and after doing it twice now he has done a very nice job indeed! Blessings on you from two Canadians living permanently in Baja Mexico in a little town in the mountains. We raise our own goats for milk, cheese and meat. And of course we have chickens. Adios Amigo.
dude everyone thinks I'm strage, but dude you are my hero... I'm actually thinking of taking butchery classes because of you... thank you for all the videos... very interesting...
Scott, you're a pro. I just got a lamb unexpectedly and I wanted to learn how to break it down. I went through the video almost breathless. It's amazing to see you work and hear all those great comments. Thumbs up!
As for lamb shank you cannot use a hand saw ad that, there's a connective join which separate the shank ant the leg of lamb but you are not cutting on the right position.
Mesmerising. Who else would pay handsomely for, “A day with Scott Rea”?
I really appreciate your time and effort in making such a useful video. I just butchered 4 lambs by following each one of your steps. You have a great style and the detail to which you go to made a challenging job very easy. Thanks mate.
Love flank of lamb.
My father was a butcher and I have some great memories of him grilling strips of these while we watched a late night movie or having a yarn.
I just butchered my first lamb. I watched this video many times and followed it through the whole process. Thank you for sharing your talent with us!
Me too. Thanks a lot . It was gard for the first time. But it would have beeen Impossible for me without this video
Very recently I've landed myself a job where we do butcher some carcasses on occasion. As the part of preparation/research before the task I've watched this and I love it! Very clean and straightforward explanation, I already have a better idea about the stuff I'm going to do tomorrow.
You have become a nightmare for my local butcher...I take screenshots of your finished work to him and say “this what I expect to see when I pick up my order” 🧐 Scott, it’s amazing how much more I get back now from each of my lambs...thank you! 🥰🐑
1:26 .😊
Genius you are sir! I have watched this video time and again. One day, I will buy a whole lamb and try to do some justice to this lesson!
Scott,we reared our first lamb this year, such a wonderful process! I watched this video like 10 times before we slaughtered her....then watched the video while butchering her, pausing as needed. This was incredibly easy to follow and I only had 1 mistake when I didn't line up my rib bones right, no biggie. Thank you for sharing your knowledge and skills. I had so much fun with this, I can't wait for the next one! I look forward to watching your other videos.
Este video es una clase magistral de carnicería, mostrando paso a paso cómo despostar un cordero entero. Desde la separación de las patas y los hombros hasta el despiece de la parte central, cada corte se realiza con precisión y experiencia. La explicación detallada de Scott Re es perfecta para aquellos interesados en aprender las técnicas tradicionales de carnicería. Definitivamente, un recurso valioso para cualquier entusiasta de la cocina y la carne.
I love your videos. You’ve taught me a lot in caring for my wild game and the sheep I just bought.
I've never worked on lamb but for 22 years i worked in a beef meat packing plant in Alberta Canada. This is pretty cool.
Very, very good! Thank you. Just slaughterd 3 lambs yesterday. A lot smaller than the one you butchered here. So we'll see if I can get the same pieces of them.. Beginner butcherer that I am. /Mathias
you're the best of all butcher ever seen in my life .
I'm back here again having another go at this and would like to say a massive thanks Scott for a brilliant video, I would be completely lost without your incredibly helpful and easy to follow tutorial..
I wish I had had this video last year. A friend dropped off three muttons carcasses and me and a few friends with no experience at all had to cut up the meat. It took us about 8 hours and was an absolute mess. Now, thanks to you and some experience, I would now know how to do so much better!
So far, it is ... for me .... the best way to butcher a lamb. Well done, Scott!
You're an inspiration Scott. At 64yo I've used your videos to learn how to butcher a deer and two lambs. I'd already done chickens, turkeys and geese but it was your videos that convinced me I could handle red meat.
Thanks
I can't tell you how many times I sad "oh my..." during this video. I've never butchered anything in my life and most of what I eat now is unfortunately pre-packaged or processed but I admire what you do, I want to taste every damn cut that you slice!
You're a master, Scott, keep it up!
thanks for this video, I'm finally after two years and 14 lambs now butchering lambs without referring to it!
I doubt I'll ever use this information, but damn is it a pleasure to watch someone who knows that they are doing...
Totally agree zack
This video is how I learned to properly butcher a lamb. I'd done a half-arsed job before. Now I get at least two every Fall and have lamb for months. And the dog eats everything we don't - lungs, brain, spleen and pancreas. Thank you!
كل ما أشاهد في هذا الفيديو لا تصدقها عيوني. إن هذا عمل رائع.. شكرا كثيرا thank you man
Cheers Scott. We just successfully butchered three lambs with you as our guide. Now it's dinner time.
I'm a butcher , and I've learnt a cool tip or two by watching this. great work :)
I'm a cool tipper and I've learnt how to be two times butcher by watching this. Great Wok!
I'm not a butcher and I don't need a saw to butcher a lamb. No need to cut the bones :)
It's a wonderful show.
@@Cabeza492 You are an ignoramus.
well done. I have 300 sheep and my butchering is improving by the day. Great job.
Pure artwork, I would roast one leg low and slow on a rainy day in my oven covered with tinfoil, other one would go on open fire roasting pit in nature, steaks would go on grill after sous vide treatment with heavy rosemary infusion, some chunks would go into pilau, and some would end in sour cabbage stew pot and all fatty parts would end up in beef mince for kebabs and balls. My deepest honour to you mr Scot, I have said
I watch this every year to brush up on my skills. Only 4 lamb a year but is a must to make the magic happen.
I'm late to the complement party! Scott, I had a 65 lb lamb delivered (December in the Northern Hemisphere...I would have preferred a more tender smaller lamb) planning on a rotisserie, and realized that it was way too much meat for 14 adults and 7 kids. Being a retired vascular surgeon, I thought, no big deal, I'll cut this up. After dismembering one hind limb, I turned to TH-cam and discovered your video. Wow, a master. Clear explanations, excellent videography, economy of motion, and sharp tools! Well, my hack saw and reciprocating saw didn't work. Finally used a triangular pruning saw, but I won't try it on the spine. I'm ordering a Weston. Would a 16" be sufficient if I am not planning to butcher any animals larger than a lamb? Other options are 22 and 25".
You are a master! We are not worthy.
(The meal is tomorrow night. I plan on one side of ribs, one rolled boneless shoulder, one leg, and the loin chops, but still connected as a large roast. Good luck to me!)
Thats a huge beast. In Greece we roast whole lamb for Easter (which is this Sunday) and at most we use maybe 28lbs of spring lamb, 20-24 is the norm.
@@gplusgplus2286 I agree. I wish I could find small lamb here in the US. I suspect I could get a spring lamb now, but we're all in lockdown, and I would need to invite enough friends to help eat it!
Can’t believe I watched 32 mins of this! Amazing stuff
Superb job, great video, and fantastic presentation. Two thumbs up and that's because we only got two thumbs (well, most of us). To the folks who have thumbed this down, go eat your vegetables and suckle on your soy bean milk (no offense). In order to understand and appreciate this video the prerequisites are that you must be a carnivore and too like the smell and the taste of lamb. You don't believe me, share this video with your dog, if you got any. I had to ask mine to leave the room before he bit into my computer screen watching this. And if you don't have a dog, consult with your neighborhood cats about it and let them know what you just witnessed. Maybe they can explain to you better what you are missing :) :) :)
Was searching for lamb roast recipes and stumbled across this. Needless to say, wasn’t disappointed.
You sir are a professional.
I do believe I will reference this video for some time to come as I cut up my game too. Thanks for the great explanation
Thank you, by far the best lamb butchery tutorial I have found on TH-cam. I’ll have this on my iPad while I take on my next project.
Thanks so much for these videos. We just slaughtered and butchered 2 lambs 150 & 160 live weight. We ended up with 130lbs of meat and fat we rendered into tallow. We boned quite a lot of it out too, so I think we did fairly well. First time slaughtering / butchering lambs.
You're very lucky. Rae ended up with 2Ibs of meat.
Best way so far! I'll use this as my guide for our very first home slaughter sheep (not lamb.) Perfect timing, will butcher today. Thanks!
Scott, absolutely brilliant. Thank you. I noticed there were 2 glands under the shoulders. If left in by mistake, would it ruin when cooking. I hear the same about pork. Please can advise me as I plan to start buying my meat in bulk via a whole carcass.
Thank you for sharing your skills.
Just worked my way through my first full lamb breakdown using this and it worked fantastic, now just to decide what to do with all the lovely cuts I have to choose from for dinner. Thanks for a great video!
You made it look so easy mate. Excellent demonstration /explanation, very easy to follow. Great work!
Terrific tutorial! I have two of my own grassfed lambs hanging and waiting to be butchered, so I have this video on repeat to soak in the knowledge before I pick up the knife!
I don't remember you using this knife before. I have seen you (and adopted the use of) the Victorinox stiff boning knife. I don't use a saw as it doesn't work well on fish or chickens. Thanks for what you are teaching us over here in the USA. Please keep doing "offal." We have forgotten how to use it here.
well done...
Scott, I've learned so much from you, while I hope you explode on the web, I hope you don't get to big not to answer viewers questions. I'm sure it can get so repetitive, but folks taking the time to ask are sincerely interested in your help to try to achieve what you demonstrate. the basics are what I appreciate most,... "use the tip of your knife/work the meat towards you/don't rush/no worries if you make a mistake/ knife skills. all this and answering folks is what brought you to the dance. stay grounded my friend, and thank you. Chris
Might sound crazy, but if I can't fall asleep, I put one of theses videos or other cooking channels. There's something oddly soothing of methodical activities. The following day I then watch the video again for educational purposes :)
ASMR?
Pierre O. Park I am with you sir
Me too! It is both soothing and educational . I killed a feral hog tonight Too near my garden. Its gutted and skinned and cooling in the freezer until tomorrow. Then I will review Scotts presentation and resume butchering. I'm only a quarter English. I had a mammy that I watched cook from my highchair . Yes, she was African American but she did not claim it. My great granddaddy, still alive was French . My mama was mixed up. My daddy was Scotts-Irish . Whatever, It was colemans mustard or nothing in my fandamily..
I just dispach and butchered my first 1 yo buck whatching this video before and during the process. Thanks a lot.
Absolutely wonderful work Scott! Love, Love your technique! Keep this up!
I can now see the last hogged I had done at the butcher didn’t come back looking like this . I’d say a certain amount of my hogged ended up under the butchers nice glass cabinet . I’m doing my own from now on then I know I’m getting my own lamb back and I’m getting all of it . Awesome video Thankyou . I’m saving this video for my next butcher attempt .
11:00 "just put your tip in if... you're not sure where it is" got it.
Lmao good one
This was a very good video on butchering a whole lamb. Now I know what the heck a "paddy-whack" is and know where it comes from. I always enjoy your videos and appreciate the clarity and detail you add with your instructional comments. Keep up the good work and informative videos.
Great stuff once again Scott, loved the choice of music, took me back a few years.
Excellent demonstration! Spring isn't far away, and my farmer friend will have Spring lamb. I usually buy only a half carcass -- it's most often just for my wife and myself -- but this year I might go for the entire unit. Your video is a great refresher.
always a happy day when i see scott rea in my subs
_
Agent Bill Wilson
This was a great video, i tried to butcher 3 Katahdin sheep last year after raising them on my homestead. I watched a few videos and ended up trying to follow along with a book, this video had the most practical approach and i'll definitely be following this process next year.
what brand of cutlery are you using in the video? I remember a previous one you mentioned Victorinox, but I wasn't sure if this was the same set. I'm amazed how your trimming is so effortless..
You are so talented. And still show us how to do it.
Myself, I have in mind to start my own lamb farm in europe and I have 0 idea how to even eat the lamb.
And your videos tell me exatly what to do.
I love and respect you!
Lord Jesus Christ bless you and your family!
That was neat. Now - how do we put'er back together?
Lol your just mad! This made my day
😂😂😂 Cheers & mabuhay to you, from the Philippines!
Lol
Duct tape.
With Gordon ramasys missing lamb sauce
Your the best. Great job!
I just know I'm gonna dream about a lamb dinner with whiter shade of pale playing in the background now.
I was so busy watching the videos before I realised I used to work with this guy! super talented
This is really one of the most hypnotised video for me. I never prevent myself to watch it again and again :) Anyway, very good job Scott. I have learned many tips from you.
All this appetizing meat makes me want to have a huge barbecue! Nice work, thanks for sharing.
When my old man knocked some springers for meat, he'd always let them hang for at least two weeks. I love the sweet taste of Spring lamb especially long bone chops cooked on charcoals with nothing else no salt no pepper just the meat. I think people over season now when they cook it , especially when a responsible farmer has gone to a lot of trouble to produce a superior product to the supermarket meat which I think is shit. When you have a beautiful rib of beef, a line of thick cut lamb loin chops or a stunning pork belly cook it simply with if you must just a dash of quality salt, and nothing else but some nice bread and butter. PS I love mutton too, which roasts better for flavour than springers.
Where do Supermarkets get their meat ? Made in a factory in china somewhere ?
What do you mean with spring lamb?
Supermarket meat is shit ... Youre right abt that
What you talking about 'springes'
You mean'hogetts' lad.
Then mutton.
I lived on an outback farm for 3 years , we had all the lamb we could eat menu.
I wish we had your video
grand
I know I'm not the only one that watched this entire video knowing damn well I'll never butcher an entire lamb 🤣
I thought so too but I've caught the bug. Will be butchering my first whole lamb tomorrow.
I’m ordering a whole lamb to butcher this Friday send it, buying a whole lamb is an incredible deal and will teach you a ton about cooking
8 years old this vid, but now you helped me a lot, thx!
وين الجزارين يتعلموووو
خاف ربك عندنا خير منهم
مشكلة العرب منبهرين في الغرب وهل يوجد غير الجزائريين لاياتعلمو تعلم انت البركة فيك
اواه اواه حبيبنا مشي نورمال
Live in a remote part of Latvia. Get half a lamb and goat (organic) twice a year that I then have to butcher, cheers for your video, able to get 12 portions from my lamb this morning, and no wastage. We eat everything and what is not eaten is cooked up for the dogs.
excellent job ... nice neat cuts
Hisho Hisho
So graceful. Goes to show how one kill can yield so much meat. How important even one kill would have been for our early nomads.
Those non meat eaters disliking
We will do them next.
As a smallholder I want to do more of my own butchery, you make it look easy and straight forward to follow, will be trying myself next month
Süper good
BRAVO AMİGO
fantastic job!
can't believe anyone would give a thumbs down on this.
Tree hugging vegan extremists
I’m gonna chop up some humans 😋
Scott you are excellent,I enjoy your work,I was a meat cutter for 43 y, it's hard to find good lamb, because of price most places only have lamb from down under. A couple of people took the fat and rendered it down and made hand cresm
next video "how to butcher a dragon"
no dear, next video should be how to make lamb from butchered pieces. They are just fucking youtube
"dear"
wut
Mephistopheles gggh
Mephistopheles
I’ve been watching you process quite a few things . Helpful to me here on the homestead.
i put this up next time i have vegans at home for dinner...
Jahangir Khan lol I dare u.
I loved the step by step process and the casual way you presented this, unlike the fancy Japanese and other butchers who intend to intimidate the viewer with pseudo deft movements. In Africa we simply take an axe to it and the bone fragments are like shrapnel 🤣. The meat is just a pile. I want to cut up mine the way you have demonstrated.
Love from South Africa.
Cheers brother, it's very much appreciated. ATB
This is actually a dog
I love your videos, Scott. Thanks for sharing! I am a huntress, and your butchering videos are top class.
I don't understand why anyone would dislike them.
In the days when pay day was on Friday, we would buy boned out belly flaps cheap, stuff and bake them. Thursday night roast. Great video, thanks.
I have an overwhelming urge now to get myself a whole lamb or half a pig and have a crack at it!!
May God Protect You, Want Videos like this all the time
followed this video to butcher my first lamb (had the leg roast for easter) thanks for your video gave me the confidence to do it for my family
This guy is magic!! Watched the whole thing mesmerised that he broke down the lamb into small pieces in no time!!!😱😍👏
Awesome followed your work for years, keep brining them. I use your videos as I butcher Steers, Pigs, and Lambs.
Absolutely fantastic! I followed you bit by bit while doing my lamb AND a couple of goats. THANK YOU! You made it very clear and easy to do. Excellent "how to" video.
Your deer one was fantastic as well. I find that all three are pretty much alike once you get the hang of it. I DO have a question though. I have a few older sheep and I want to do a couple of them (Yes, I love mutton). What would you suggest. The meat is much tougher and I'm thinking of grinding a lot of it. What would you keep to slow cook as a whole roast?
By far the best video on TH-cam on how to do this! Obviously the view count proves that but it deserves 3 times more than it has. Outstanding work!
Absolutely gorgeous. Scott, you are doing The Lord's work my friend.
I eat 90% vegan but I love the respect shown to the lamb here. Nice work Scott.
Thank you Scott, I've been butchering venison, and lamb, for a few years and you have shown me some very good tips, thanks very much. :-)
I love watching a professional at work. Thank you