How to skin a Lamb! By the Bearded Butchers

Hello friends, Scott Perkins here from Bear of Butchers, in today's video we're going to show you how to

skin

a

lamb

. Now this practice can be used not only for

lamb

, but we can also use it on deer goats and almost any smaller animal. I'm going to use the

skin

ning cradle that is made for this purpose. You can certainly create something similar yourself. You will do this several times. I'm going to open the legs of the lamb. Seth will do it. Take control from there and you'll be surprised how little it takes with the knife as Seth really gets into this lamb, so today we're going to think about two things, obviously number one is the integrity of the meat you want to preserve. healthy and clean in this case also the skin could be used for leather, so we'll start first, cut a mark right along the hock right here, you'll notice it many times.

I'm just going to use my knife and I'm going to clean the wool off my knife because I don't want that now the base of my knife I like to keep it close to the leg so that way the tip of my knife doesn't dig into the meat. and then I'm also pulling this leg back just to keep that pressure so I can follow my cut down through the leg right here, so I'm just going to take and make an incision right along the back here and when I get there on the other side, I'll take it up now.

What I like to do here is I actually like to pinch the leg. I'm using my Victorinox 6 inch boning knife. I pinch the leg between my knees and then I can Grab it with one hand, extend this hand and I can expose Keeley's tendon sits there for our bet if you make a cut in the back of the hock right here and then apply a little bit of pressure. . You're going to go through that joint, that point where the sides are made, repeat the process for this side through the hock, make that incision, remember, put that knife away, the base of that knife, love, so that way Don't nail that leg of lamb, save that wool. and the contamination of your knife and then I walk away with my knifeless ham.

Make that cut right there through the Achilles tendon again. We're going to mark this joint right here and then we can apply some light pressure. Alright, at this point, this thing is ready for Gamble, who will put it on the hoist again. If you don't have an electric hoist, you have a branch on a tree, you can lift it and he will show you how to get it from where. I stopped and he's going to take this all the way until this height is completely removed so stay tuned hello guys this is Seth Perkins like Scott said we're white feather meat we're butcher and lamb.

I'll show you how. We skin it, we'll actually do it two different ways, one method will be to pull it down by hand, the second method will be to use our voice, so if you don't have a hoist and you want to skin a lamb, no problem. We'll show you how to do it simply using your hands and a knife. In addition, we have what is called a gambrel, very useful. You almost have to have something like this, not necessarily this particular gambrel, these or a similar one are available online. put a link in our description that shows them where to get a great bang for your buck, you bet it will change your life when it comes to hanging this animal in the air for the skinning process, so let's go ahead and get started, you can see. when Scott broke these legs he left this tendon intact, that's very important, so now we just want to run our gambrel through those hocks, we'll lower the voice and if you don't have an electric hoist, no problem, you can use it. a rope, put it over a tree branch, whatever works to lift that animal off the ground is really the most important part, so you want to get it, you know about shoulder height and from here we're going to start skinning today.

Using Victorinox 6 inch semi rigid obviously, as we mentioned before, this has been honed from overuse, which makes it nice because you can use pinpoint precision in all these different areas, so let's go ahead and start using your fingers on your left or right hand, depending on whether you're right-handed or light left-handed, pulling this skin back keeping the wool off the flesh, we just want to separate this seam on this leg, so we'll start on one side. I'm going to go all the way across, we're going to go around and do the same thing on this side using just the tip of your knife, being careful not to make any big gouges in the meat located right here is the leg of lamb, so you certainly wouldn't. .

I don't want any big cut marks there, slowly working around this hock and you can see I'm using my left hand to pull and apply some pressure here as we go and I'll show you a really important step while you're skinning is here's this membrane that we talk a lot about and that is located right between the meat and the skin. You want to keep this membrane on the casing and not on the skin and I'll show you why by working our way. downward, it continues to separate that membrane from the skin. The first initial process is the most important part.

Once you've started, you can take your hand and apply a little bit of pressure to this skin and start pulling it down, so we'll get to this point. We'll cut through the butt working all around, it'll be easier once you get started with this and this skin starts to fall off on its own, that way you won't have to worry about it turning against the carcass while you're doing it. you're skinning so we get to this point you can use your knee to stabilize the animal here so it's not swinging over you and you want this is where you want to separate those rows so we talked about that a lot from the Hide so you can see that the rows They meet right there.

You want to leave that on the animal, not the hiding place, so go ahead and start switching sides here and do the same on this side. You can see I'm just using my knife. making these nice long strokes to start, so once you get here and you have the rose flesh starting on this membrane at this point, I'm going to go ahead and wash my hands and come back, so I took a break. wash my hands the reason I wanted to do that is because you want to keep the hand that you're using to push you want to keep it super clean because that's the hand that's going to be against the corpse so you can see I'm going to start using my hand and my fingers a little bit and I'll start peeling this skin.

It's quite surprising at this point. You know, I'll use my knife very little, maybe if I get to a point where I need to. Help him, just take your knife, give him some help and make sure the rose meat stays on the carcass. It will be much easier to peel this skin here and then tire yourself through this corpse once you've started everything. You're ready to rock and roll, so at this point the membrane that lifted the meat was separated from the skin using downward pressure that way, you can continue to push this skin down at this point.

I'm going to move on. and I raise my voice using my knife very, very little at this point keeping that corpse nice and clean keeping the skin away use the weight of your body to help you with this take this hand put it under the skin just keep pushing down take these The legs spread and I raised my voice sometimes on this neck, it can be a little harder to pull so you may need to get your knife out and help just a little. Lari practically has skin that comes off from her legs down without much use. the knife, this is how you skin it without a hoist, next we're going to show you how to use the hoist, okay guys, in the second round, so you saw us skin the lamb by hand using a knife and then pushing a lot of our fists. down now we're going to pull this skin using our hoist we're going to go ahead and start again this process is pretty much the same we want to open this skin around the back of these legs being careful not to cut the leg of lamb just like you saw us do in the last one, so let's go ahead and open it up.

We wanted to show you both ways to do this, so if you don't have a hoist at home, you don't have to feel intimidated, you can still cut that lamb and remove the skin by hand without the use of equipment, so let's go ahead and continue. opening this by cutting through the belly exposing this pink flesh to the left and right. side, just remember this is the most important part, don't you understand, you're going to make a mess skinning this lamb, so if you start with this, the skins will come off like you're taking off a glove, so this part is is the key: find that rose flesh, work the blade of the knife along that rose flesh making those nice long cuts all the way to the top.

Now at this point we can start pulling a little. I'm going to go ahead and wash the knife at this point. We can start peeling this skin. You can see here, maybe where he starts to remove the membrane from the corpse, so that's where you take out the knife. Help him a little and then use your hand again. The same here. You can see. Get a visual when you know things are starting to go wrong, just take out your knife and give it a little help to almost any animal you're skinning this way, you know if it's a deer or a moose or even small animals like raccoons and Muskrats are almost all the same.

Your skin buyer will love you if you manage to hide and everything that is not left at altitude is much less meaty what you have to do, so now, at this point, If we have that membrane or that rose meat on the carcass, Let's go ahead and use our hoist. We're going to pull this off like a glove. You feel it. We leave the ends of the legs in this skin and leave them on. one reason you take a chain and go around that skin and that helps hold that chain to that skin as you pull, so go ahead and use one hand to hold those legs up, make sure that this skin stays away from the corpse. blows so just start pulling that skin down use your knife where needed just take it off like a glove you can see the carcass is nice and clean no hair no wool no contamination no that, so we show you two different ones. ways to skin a lamb one by hand another using a hoist if you use these methods I think you will thank us later raising lamb on your farm is very easy, don't be intimidated by the slaughter process also if you want to see how to cut a lamb, we're going to include a link in the description of this video because we have a lamb processing video that you can watch, so with the harvesting part, the skinning along with the processing, you have a lamb under control, we're the

bearded

ones.

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