How To Bone And Roll A Lamb Leg | Tattooed Butcher

hey guys James mafia aka the Terry Butcher today we're going to be doing a step-by-step demonstration on how to buy no memory [Music] alright guys today we're going to be using a nice 3/4 lamb neck most of these you find in a supermarket or any a butcher stores these these are something that you'd usually find in a vacuum pack bag so it's pretty easy to get a hold of these days it can be a little bit harder to fly and fall down mix just because because of the price of lamb and that kind of stuff so I've got a nice use on use on lamb neck here that we're gonna be using today so I'm going to break down obviously go through every step today and and work our way through it so most most important thing is having a really nice sharp knife guys again use a shorter knife it's a bit easier to bond with rather than some it can really begin you know silly and stupid so first of all I'm just gonna take your knee level excess bits of fat off okay so in heating we don't really want something's going to trim off any of that anything too heavy alright now the first bone that we're going to take out is probably the hardest bone okay so make sure you guys are paying attention through this part so this is H bone okay so we need to remove this we need your binding guys you really want to feel for the bone it's the most important part I mean especially if you're doing it for your first time just take your time feel it out don't make any cuts that you don't need to okay so first thing I do I'll spin it around it's gonna take any excess meat that's coming off around here okay so that just shows me where the bone is really so it's a little bit easier again using a 3/4 leg like I'm using today but yeah first part we're gonna do we're just going to scoop out any fauna exist me just so we can really see the bone and feel for it like I said it's kind of you can fill it all the way down there that's the most important part okay now we're going to take the bone out okay so first of all we're just going to run the tip of our knife down the side of the x-ray okay just clear it off to one side first okay all the way down okay now we're gonna spin it around it's easier if you're cutting kind of away from yourself rather than towards so I always kind of put it on it on an angle that I can cut away from myself rather than towards myself so I've cleared that side now you can kind of see in there it's kind of cleared away a little bit now we're going to do is run my knife flat down other side okay once you've come down there you should see a little joint it should open up okay so I can see it I've done this a lot of times again so it's something that I'm confident but for you guys at home that are doing a first time just take your time so a nice little cut you should see that joint open up okay we can see that joint just opening there that's what we want all right so next thing we're going to do is just kind of work our way around the joint we're not going to try chop through it we can't cut through it we need it just want to chip away at it okay it's a little ball and socket joint again so I'm coming through the air we should see it open up feel for the bone take your time just run the tip just use the tip if you put any more on if you if you go too deep you're gonna start slashing into your meat so just you just want to use the India knife okay so we're just gonna kind of work our way along feel for the bone again certainly come out now we can see that the bone is kind of coming out there so we know that we're going to meet somewhere over on the side okay so keep running the tip your knife and as the bone kind of curves around make sure that you're changing the rich you're not still going flat you're kind of just following the bone and that's the most important part about taking your time and using the tip for that knife okay so I can kind of see it's coming away now cool and that's our bone okay so at age bone that's been removed there again we can use that for stews or anything like that it's good couple to the dog anything like that that is a hardest bone or take out okay so the wrist is easy easy from now well it should be easy all right Nick's part so we've got we've got the next two bones we need to take out okay so this is this is probably a little bit easier again before we do that I'll just show you guys because here is an option if you do want to take the shank off you can take the shank off now if you're wanting to use it for a slow cook or anything like that low and slow barbeque anything like that so if we want to take our shank off you can kind of see in here it gets quite nice and white you get this nice white fat through here okay so we've got our joint that we want to take off so if we did want to take I'm not really today though but if we do want to all we need to do is mark through our joint right there and again I'm going to once off once I've boned this take them taking these bones out I'll go through and show you exactly where the joint is in case you wanted to do it so yeah we just kind of need a mark through all the way there and that's where our shank starts okay so that's that's earth that's row string starts next we're shank finishes okay but yeah we're going through that once I've taken the bone out I can show you so now we can see where our bone goes okay so again like I've done this a lot of times I know where it's going to go again just using the top of our knife okay see the bone starts there all I'm gonna do is take the tip of my knife from where that bone starts and I'm gonna put some force against it and run it down the side okay our bone runs down here so all I need to do is keep the tip of my knife hard against that bone we don't want to come over this way we want to come towards the bone so again I try to pull the meat away as I cut so you'll see as I do this now okay I'm keeping the tip of my knife even if you just do a little cut you can see where it starts and I'm just gonna run the tip of my knife just along that bone okay so I'm pulling the meat away at the same time just cut it down there okay so this muscle here is our top side so we're trying to pull that away almost as we're doing it alright just like that so we can see our bones there okay now all I'm gonna do is finish clearing the site okay I always find it easier if we bone down one whole side before we start binding on the next slide so I'm just going to carry on boney top of the knife again just hard against that bone if you feel a little jig just kind of loosen up your grip and kind of work your way on it so you tip of the knife this is why it's so important you have a sharp knife so I've cleared all the way down the side there down there and down there okay so I've kind of cleared everything away now so we can kind of see where our boners okay so it's nice and clean once you've done that side then we can move down the opposite side okay so before I do we can see we've got a bit of meat along here we just need to clear that off just like like I said if you can see where you're working it's so much easier so I always kind of chip away at it so I'm just gonna run just down here just the tip line off again scraping all that bone okay so now we're now that we've cleared that top but where you can see exactly we were going to go down on this side okay so again the tip of the knife you're gonna get through a little joint here a little nook over okay you almost need a break through that so that's attached there so we're just going to cut that out that's that little bow here okay so as we come through that joint there we just need to click that out okay yeah when I care I'm going on that side tuck the knife again I love it okay cool so now that we've cleared both sides we can see with the last book we've got a clear that's just down the back here okay so it's really easy all I'm gonna do is kind of tune this and kind of so it gives me a bit of a grip so that I can pull the meat away as I'm cutting again if you're cutting on top of the meat you're going to find that you and me slashing into muscles and we don't want that okay so now I'm just gonna run down the back of that bone there okay again top of the knife so you need then we're just gonna fall our way down so I'm again a few things on down it's gonna clean us a little bit of meat up here okay and now we now we're just going to run down the back run the knife just on the back and remove the risk that meat again this is this is kind of easiest way possible to finally make I mean it's there's tons of ways I've got I actually got it different myself but this is the easiest way so taking that bone out now now all we're gonna do so again use that for animals anything like that low and slow cooks any screws anything like that use that bone for nice but a marrow and the fu if you want to cut it if you can cut through up with over the topper or a handsaw or anything like that I'd recommend it cool so now that we've taken this bone out we can go back and I'll go I'll go through how to take that shank off like I was saying before so again like if y'all wanting to take the shank off okay the bone is sitting in there what we're gonna do is mark through the joints I mean like I said before years you know doing a nice cut through all we're doing we were doing that is this going straight through that joint in the air okay and we're marking around it okay you should just be able to kind of wiggle your way through that okay so that's if we want to take that shank off okay so all right back-to-back turbine enrollment so now we're going to do is just go through and take any excess stuff out that we need to take out any fats any lymph nodes anything like that okay so this is kind of and I'll go through the muscles as well while I'm doing this so it's nice and easy so first thing there's a little tin and that's running through the I just want to take that out okay look something that's just a little bit chewy and it's me just being fussy okay now we're going to do is take this little knuckle out we need to take that out so all I do is kind of make my way around there okay that's all we need to do take that out just like that okay nice and easy now so we've got our muscles we've read our knuckle here if we were doing a full leg this is where our ramp would set and this is where our topside sets so with the topside have a little bit we just need to trim out any of this little excess fat under here and we also have a little claim that we want to take out as well okay so as you can see there's a big chunk of fat sitting right there okay so we want to take that out because he's a little gland in there as well so all I'm going to do is you can see where it is you can just run the tip of your knife and it should just kind of start popping its way out okay can I just wiggle through really lightly we're not trying to slash into the meat or anything like that we're just trying to take it out right there you can see the little gland okay so that's what we were trying to take you out although a little fat and there okay so again all I'm using is a tuck my knife you don't need to use anything else so if we put too heavy we're going to cut around for our knee thing which is not what we want to do okay then any kind of excess fat we just want to wiggle out so yeah carry on trimming all the fat out anything that you don't really need most of us is pretty good like most so it's gonna it's got flavor so we can cook it anyway I mean I'm just being a little bit fussy here just going through and taking a little bits of fat cool so right about there that looks pretty good to me that's you know that's what we want okay so now before rolling anything like that I always recommend rubbing any spices anything like that and if you've got a really nice dry rub something like that rub it on the inside okay cuz we're going to be rolling inside and it's going to kind of all just seen it a lot of flavor through so yeah now going for the next but we want to make sure that we're going to have a nice consistent roll so if I just rolled it up like this it's not very consistent so what I do I always Tina check the shangkun if we're getting it like again if you're going to keep the shank on like we are today I'd recommend kind of rolling it into the middle there okay and then all we're gonna do is kind of roll it and we want a nice even shape because if we're cooking and we don't have a nice even kind of consistent but a meat my name is gonna cook fast another and it's gonna be a bit of a disaster okay so again I just tuck the shank in it's really not it's a really nice and easy thing to do and then we get a nice consistent kind of ball there okay so we can see it's all the same thickness the whole way through now the next step we're going to be tying okay so so before doing this next pack guys and tying the roast I'd recommend going back and watching my past video and how to tie a tie but should not we're gonna have the link come up on the screen so you guys can click on that and have a look at that before you garden to the next step okay so cool so today I'm gonna be using a gourmet butcher string to tie my bonus theme leg with so if you if you're wanting any advice on string going and see your butcher ask for a nice thin string or anything like that I'm sure they'll seen you in the right direction if you ask and tell them what you doing okay so before I start before I start rolling I always like to add a little bit of color to my roast and also a little bit of flavor so today I'm going to be using a little bit of rosemary on top okay so this just kind of makes it look the part and also taste the part okay so first knot I'm gonna run right down the middle okay so same again as we did before pick it up now when we pull these knots we don't want to pull them too tight by Mystique's anything buying us is a little bit harder the role so we need to be a little bit gentle and don't pull too hard our lies we're gonna be our meek trying to explode out one in okay so I'm pulling that on time a not cool so moving on to the next string guys we want to keep a nice even space between our strings okay I usually go around one inch you know there's no personal preference I mean it's just that it all depends on how you want it to lock on it as well so I mean you don't have to do as many knots as I want to do as long as it's kind of consistent and it's how to you know so here next night we're gonna do a one-inch gap you're in same thing remember not pulling through tight that starts to explode oops I mix not again one inch apart I can not pull it too tight again nice one more on each side wasallam usually when I do a lamb egg I like to run my own riding it right down the middle are you ink receipt you can see now that we've tied it with chronic got a little it's got a little bit thinner on means so I usually like to run run right down the middle okay that kind of brings everything back in and keeps it nice and nice and shape so I'm doing straight down the middle it's the same as doing any other knot yeah again don't pull it too tight we don't want it to go everywhere so cool so that's our bonus lay an egg here if you're wanting to add any kind of flavor on the top again I'd recommend like a red wine and garlic or something like that you can base it with as you're cooking it but if up in it they took rice so yeah alright guys they tell you to a boneless rolled lamb neck i Kevin already make sure you go and subscribe also go follow me on Instagram some of the notes below otherwise guys until next time stay sharp and then I'll see you soon [Music]

Channel: The Tattooed Butcher

Views: 95,312

Keywords: Butchery, Leg Of Lamb, New Zealand Lamb, Rolled Lamb Roast, Lamb Roast Recipe, Butcher Tutorial, Butchery Tips, Butchers Block, Lamb Recipe, Roast Lamb, How To Bone A Lamb Leg, Butchers Knife, Leg Of Lamb Roast, Leg Of Lamb Jamie Oliver, Butchery Techniques, Butchery Nz, Butchers World, Knife Skills, Food Lover, How To Cook Lamb, Rolled Lamb, How To Bone And Roll lamb Leg

Id: PilJ5yym0Ow

Length: 15min 52sec (952 seconds)

Published: Mon Sep 24 2018