How to Butcher an Entire Lamb: Every Cut of Meat Explained | Handcrafted | Bon Appetit

Share
Embed
  • Loading...
  • Published on:  Monday, October 30, 2017
  • Butcher Justin Williams shows Bon Appetit how to butcher an entire lamb and explains every cut of meat. There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.

    Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

    ABOUT BON APPÉTIT
    Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

    How to Butcher an Entire Lamb: Every Cut of Meat Explained | Handcrafted | Bon Appetit
Loading...

Comment

  • Candice Christensen

    Well done. Very nice explanation 👌

  • Bryan Fox
    Bryan Fox  7 days ago

    See..that's the problem! Everybody is a high school kid. And bet more then half of you have, not would ever cut up or kill your own animal. Kid did damn good and you can tell hes new. Hell at least hes a working American! Trying his best.....wtf .yo!

  • 4kay Way
    4kay Way  7 days ago

    Im insane for saying this makes me hungry af.

  • Jason Chappel
    Jason Chappel  7 days ago

    Totally awesome!

  • Xander Tyson
    Xander Tyson  7 days ago

    I'm about to go post this in a vegan group on FB. Wish me luck

  • Alianna Taylor
    Alianna Taylor  7 days ago

    if you’re greek you’ve seen the man of your family do this on easter 🤪🤪

  • Shubhendu Anand
    Shubhendu Anand  14 days ago

    Come to India ill show you to butcher using a single Big chopping knife

  • thetrainguy1
    thetrainguy1  14 days ago

    I thought it was a dog in the thumbnail.

  • Cornel Hope
    Cornel Hope  14 days ago

    Not a very skilled butcher :)

  • zeitmeister
    zeitmeister  14 days ago

    Love this guy, what an artist and craftsman!

  • keep On The Watch
    keep On The Watch  14 days ago

    Why did he leave the ligament ( paddy wack.) In 1st shoulder you boned and rolled as that would be very very chewy.

    I'm a 3rd generation UK Butcher and taking that out is a MUST

    1st leg of lamb when did you not tunnel the femur bone out as it makes a difference when slicing after it has been roasted

  • irisheyes317
    irisheyes317  21 days ago

    Mutton is simply a bigger version

  • Николай Новиков

    Какой фирмы у них ножи?

  • Evil Racoon
    Evil Racoon  1 months ago

    This is definitely one of those video you watch with your cellphone at 3 A.M. while at bed.

  • OnTheFritz602
    OnTheFritz602  1 months ago

    Great video!

  • LeBoukal
    LeBoukal  1 months ago

    Excellent video tutorial, very impressed with your presentation - Wonderful Job mate!

  • Mehdi Psyrider
    Mehdi Psyrider  1 months ago

    Mr Justin Williams i salute you for this masterpiece tutorial, man you are an artist botcher, (thank you so much) for sharing with us your brilliant knowledge

  • zaid kadri
    zaid kadri  1 months ago +1

    playback spped to 2x
    thank me later!

  • CAT & CAT
    CAT & CAT  1 months ago

    Is not professional

  • TordGamerPlays -
    TordGamerPlays -  1 months ago

    I wanna see someone butcher a bear