How to Butcher a Lamb by the Bearded Butchers!

hey guys stuff perkins here one of the

bearded

butcher

s in white feather means today i'm going to show you how we shred a

lamb

here in the store it may not be how we all shred their

lamb

but that's how we do it i was taught by an old frenchman ago about 20 years this method so we're going to show you our style come on I'm going to show you how to do it let's go over a little bit of the tools I'm going to be using today this is our Victorinox 6 inch semi-rigid knife it's got our

bearded

butcher

brand logo right there .

They are available on our website. If you want to buy one, be sure to check it out. meat hook hand saw teeth going forward and then also today we're going to be using the beef model 16 butcher band saw i'm going to use that just a little bit so we move to our dirty commercial atmosphere machineries so come on use it i'll show you alright so the first thing we want to do is break k this lamb we remove the hindquarter so we're going to separate this into primals we're going to do the hindquarter we're going to do the shoulder and then we'll do the saddle so we'll break it into three separate pieces on this back quarter that you can feel right here is where the hip bone is the front part of that sirloin where it stops and where it meets the loin you want to start right there and you want to cut all the way out just like that so then you want to grab your handsaw making a very simple clean cut to get those hindquarters off the back of this lamb so we're going to keep go ahead and set it aside we have two hindquarters now what i like to do is i like to stick my hand inside this lamb and i like to count four ribs so once i have my ribs i go ahead and mark it with the finger I put a little cut knife in between those ribs cutting all the way on one side 1 2 3 4 cutting all the way on the other side then we just take our handsaw a and go ahead and remove the shoulder of this lamb so now, as you can see I have the shoulder of lamb and the rump and now what we're going to do is go ahead and we're going to break down each individual section and I'll show you how to do it right so we're going to go ahead and start with the rear of this lamb first.

I like to trim it down a bit, just a bit here, remove these pieces and whatever I'm trimming like this, we'll sit here at our trimming table and then listen to it a bit, go through it, cut up some lamb, maybe some skewers, and trim this down. for our soil. lamb so we're going to go ahead and put that in there for a second now we're going to go ahead and just break this hind quarter now that we've got these broken legs you can see what we did here was cut up some lamb tenderloin steaks and you , yeah you probably noticed I took my saw and went through that bone right there and that's so I can do a little bit more trimming on these but okay let's start with these sirloin steaks.

I made that notch there with my saw. I'm going to go ahead and just clean them up. just a little bit of back fat on them but not a lot of fat just wipe them off like that I usually get about an inch to an inch and a quarter thick about four per lamb on each side that's usually what set up some really nice cuts in there then the rest of this will go through that we'll get out some stewed beef and some ground lamb and so on. I like to start with the leg first popping through that tendon right there.

If you follow this seam down to this leg bone here, you can find this knuckle, cut that knuckle and remove your leg of lamb as well as do the same thing on this side. finding that knuckle you just cut right there I'm going to ke these and I'm going to cut their hocks with the bandsaw here in a second so I'm going to show you a couple of different options that you can do with your leg of lamb first I'm going to follow go ahead and move this H get the hell out of here using the tip of your blade, as you can see I have my chain mail on today.

If you're going to cut or stab yourself anywhere in your midsection, it's going to be during this process while you're pulling on a bone like this at waist level, so remember where the proper protective gear is when you're doing something like this, go ahead and just take that H bone out of there now i could leave this bone in leave this as a bone in leg so just trim it down a bit what i'm going to do today is go ahead and remove the bone and make a boneless leg so i'm going to start right here on this patella working up along the top of this round top over the skinny one turning it over keeping as close to the bone as possible leaving the meat on the leg is not on the bone and just go ahead and remove that and here again we'll do a little more trimming on these bones to get them nice and clean now what I like to do is right here on the inside of this leg is a gland like in a ci ervo so I like to go ahead and get rid of that so inside of this little piece of fat right here is a gland so we're going to go ahead and just remove that piece and throw it away so now I have a leg of lamb boneless which I'm going to roll and tie and I'll show you how to do it here in a second so I went ahead and made a boneless leg of lamb this one I'm going to leave the bone in it I'm going to go ahead and cut it in half you can look great as a lamb go ahead dust off the bone make a really good roast leg of lamb so we have an option with bone cut half and this one we're going to go ahead and roll and tie so i'll show you how to do it we do, like start in the middle of the leg keeping everything nice and tight and even. rm pulling hard and as you're at it moving things around to stay in place and there you have it probably nice on a four pound boneless tied leg of lamb trying to keep the strings even nice and tight that way things go they cook evenly and it looks good, ok, now it's time for the lamb shoulders.

We're going to go ahead and remove the neck. Let's split this in half. to do some shoulder chops and some roast so we're going to move on to the bandsaw let's get off to a good start come back to the table and I'm going to show you all the different cuts of these shoulders now that we have our shoulder broken down you can see he made some really nice lamb shoulder chops we did a few more slices of his arm style shoulder steaks and then some shoulder roasts and then the front legs here these are the higher end legs he's the front leg so now what what I'm going to do is I'm going to go ah Read and continue to break this down starting with these slices of lamb the next few slices like removing this yellow cordage off the back of these just makes the cut so much more presentable clean them up a little bit do a good mutton broth, some sumeet, certainly not.

I don't want to waste anything on this carcass. We're going to use as much as we can to get the next slice ready. I'm going to go ahead and finish these shoulder steaks. We have the shoulder steaks here. Now we're going to go ahead and do the arm steaks just trimming them now we're going to go ahead and move on to the shoulder now you can leave this bone in it which we normally do for a good roast lamb shoulder bone in so I'll to go ahead and leave that as it is today. You can remove this bone if you want, but today we're just going to leave this part of the arm like this.

We're going to go ahead and remove these rib bones. kinda now it's time for the rack of lamb so we're going to go ahead and take this saddle we'll split it in half and I'll show you how we do it we'll do some rack of lamb chops and then we'll do some rack of lamb French lamb so check it out will you? I have eight ribs left on this rack so count them down one two three four five six seven eight so we have two eight bone ribs of lamb we're going to go ahead and tie them with the bone making sure you don't stay on the meat right there on that tenderloin and what I like to do take my saw blades and just make sure that's cut between those bones now it's time for the french rack now that we've signed off the bones on the back of this rack lamb we're going to go ahead and remove them getting this yellow string out now what I like to do is take my meat hook get under this membrane on these ribs and removing that membrane just makes it more presentable more desirable cut at the end now what we do is start here and you can see where this wine ends so that d I don't want to go any closer to the spine than this start here cutting this soft gristle cutting all the way making a line to straight and then just taking your knife removing this piece that will go into your scrappile move this little soft bone gristle bone here now I like to leave the cover on the back of these you can remove this you can remove the silver skin it completely depends on ti this is a way that a lot of our customers like it so that's the way we make them leaving just a little bit of that casing and that fat after you've done that now at this point ahead clean between the bones you want these bones come out nice and clean that way whatever meat is left on there, if you leave it on it will give a little rash when you are cooking it so you want a nice clean bone that way, in the end your dish has nice white bones but just cutting between each bone makes the bones even and there you have it, a really nice French d eight bone long rack of lamb perfect for the diner table. dinner so let's start with the second one and there you have two really good French rack of lamb you can also have one of these you can tie it with string just go between each bone like this you can tie it keeps everything nice and tight for the cooking process takes a bit longer but it's definitely worth it for a final result as you can see when i tighten these strings it pulls each one of these bones over very nice and straight so we have a rack of lamb that is tied up and another no so it's your personal preference maybe it's your style whatever you want that's completely up to you now with these pieces right here what you can do these ribs that are left over you can make some rack of lamb with these cutting this soft gristle right here with my larger Victorinox knife remove the membrane from the inside of these with your meat hook sometimes if you need to grab them with your apron remove that mem brana and then just take your larger knife cutting between these bones for your rack of lamb so we'll go ahead and do the same thing on this side finding that soft gristle by pulling on this membrane and then cutting through each bone just like that ok so far what we've done starting with the hind quarter we take a leg of lamb cut it in half leaving it bone in we made a whole boneless tied leg of lamb cut our sirloin chops about an inch and quarter thick we made our loin chops some really good loin chops there we made two racks of lamb french from that loin also once tied one is not off the shoulder we did a bone-in sheet roast we did an arm roast with bone we made arm steaks we saved a few next slices we made a leaf steak so we have our leaf steaks and our arm steaks a here off the shoulder we have our lamb shanks in front lamb shanks in back then we also have some baby back ribs here a little bit the rib is rising out of the inside of those french racks so that's all the cuts of lamb so go ahead follow us over to the boning table and i'll show you how to trim the grinds or trimmings for the grinds on this lamb so check it out now that all of our lambs are trimmed. we're left with our pile of trimmings so what we're going to do is go ahead and go through this trimming off any excess fat any gristle any bones anything like that we're also going to cut up some lamb stew so we'll just put our cutouts in this vat and slowly we'll work our way up here.

You can leave a bit of fat on this, but you definitely don't want to leave large chunks of excess fat. or something like that as you're trimming this lamb it helps when you're working on something like this, you know, maybe you have a friend or a family member or something come over and help you out because they may be working on the embellishments stacking while you're cutting the lamb that's what we do here in the shop but since we're doing today's video I went ahead and went from actual cutting to trimming so we'll continue to here removing these bones and gristle and excess fat now you can save the bones if you want, that's what we're doing.

With this little stack right here, we're going to save those bones, make some mutton stock, save them for the dogs, whatever you want, you can definitely spend as much time as you want on this. through it and just choose everything possiblethat they can find as far as you know every little speck of fat the main thing to remember is excess fat cartilage and bone is what you want to remove one piece at a time working your way down clean the bones as much as possible and move on to the next like so so we went ahead and put all of our trimmings into our lugger here now we're going to dump them into our grinder as you can see these are really nice pieces of lamb without a lot of fat boneless without g Ristle so we're going to go ahead and put it into our grinder and give it we'll show that process, so now we're going to run this through our butcher grinder.

We have a thick plate. - eight inch plate of our blender grinder and from there we'll turn it into a nice ground lamb take a look at it as you can see we've got a coarse ground lamb this is a blender grinder so it's going to blend that fat that we have there nice and then at this point we're going to thread it through that 1/8 inch plate to our bunker and onto our tray so there you have 12 beautiful 1 pound packages of ground lamb it's mixed up really well. I can see that the fat in there is mixed up really nice, really, really nice for the display case, so let's go ahead and add this to our pile here.

Finished product. We review the lamb. All different cuts of lamb. the saddle port portion and you can see I went ahead and added the ground lamb to our pile here so this is what you would expect for a whole lamb this one was 57lbs hanging weight which put it somewhere in the mid 90's like a live weight lamb maybe 100 pounds what we have left here finished weight I suspect it was somewhere in the 35 to 40 pound range we have 12 pounds of ground lamb . I didn't weigh all of these cuts, but we'll be somewhere in that range of about 65 to 7 percent final table yield weight, ready to display and sell. for our client this is local lamb harvested right here on site raised by a family we handle the entire process start finish USDA inspection we dry it in our cooler now we cut it now it is ready for the case hope you enjoyed the video stay tuned for more and don't forget to subscribe to beard

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