How to Butcher a Lamb by the Bearded Butchers!

[Music] hey guys stuff Perkins here one of the bearded butchers at white feather means today I'm gonna show you how we break down a lamb here at the shop may not be how everybody breaks down their lamb but this is how we do it I was taught by an old French guy about 20 years ago this method so we're gonna show you our style come on I'm gonna show you how to do it let's go over the tools a little bit that I'm gonna be using today this is our Victorinox 6-inch semi stiff knife has our bearded butcher brand logo right on there these are available on our website if you guys want to go get one make sure you check them out we've got our steel just a Polish smooth steel and my meat hook handsaw teeth going forwards and then we also today we're gonna use the model beef 16 butcher boy band saw I am gonna be using that just a little bit so we've moved into our commercial atmosphere machineries dirty so we're gonna use it I'm gonna show you guys alright so the first thing we want to do is we want to break this lamb the hind quarter off so we're gonna separate this into primals we're gonna do the hind quarter we're gonna do the shoulder and then we'll do the saddle so we're gonna break it down into three separate pieces on this hind quarter you can feel right here is where the hip bone the part of that front 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 through just like that then you want to grab your hand saw making a very simple clean cut to pull those hindquarters off the the rear of this lamb so we're gonna go ahead and set that off to the side we have two hind quarter now what I like to do is I like to reach up inside this lamb and I like to count four ribs so once I've got my my ribs I go ahead and and mark it with my finger put a little knife cut there in between those ribs cutting all the way through on one side 1 2 3 4 cutting all the way through on the other side then we just simply take our handsaw and we go ahead and remove the shoulder off this lamb so now as you can see what I have lamb shoulder saddle and hind quarter and now what we're gonna do is we're gonna go ahead and we're gonna break down each individual section and I'm gonna show you how to do that all right so we're gonna go ahead and start with the hind on this lamb first I like to trim it up a little just a little bit here pull these pieces off and anything that I'm trimming off like this we're gonna set over here on our trimmings table and then we hear it a little bit we will go through it we will cut some lambs do maybe some kabobs and we'll trim this out for our ground lamb so we're gonna go ahead and set that over there for a second now we're gonna go ahead and just break down this hind quarter [Music] all right now that we have these legs broke down you can see what we did here was we cut some lamb sirloin steaks and you if you probably notice that I took my saw and I notch through that bone right there and that's so that I can do a little bit further trimming on these but okay let's start with these sirloin steaks I made that notch in there with my my saw I'm gonna go ahead and just clean these up make a nice presentable cut for the retail case leaving just a little bit of back fat on them but not real heavy fat just clean them up like that typically I get at about an inch to an inch and quarter thick about four per lamb to per side it's usually what you configure some real nice cuts there then the rest of this will go through it we'll get some stew meat out of it and some ground lamb etc so let's go ahead and move on to the leg of lamb just trim them up a little bit and what I like to do is I like to start with the shank first popping through that tendon right there if you follow this seam up this shank bone right here you can find this knuckle cut through that knuckle and remove your your lamb shank just like that do the same thing on this side finding that knuckle just cut through there I'll take these and I'll cut the hocks off these with the bandsaw here in a second so I'm going to show you a couple different options that you can do with your leg of lamb first one I'm gonna go ahead and move this H bone out of here using the tip of your blade as you can see I have my chain maille on today if you're gonna be cutting yourself or stabbing yourself anywhere in the midsection it's going to be during this process while you're pulling a bone like this out at waist height so just remember where the right protective gear when you're doing something like this go ahead and just pull that H bone out of there now you could leave this bone in you leave this as a bone-in leg just like that just trim it up a little bit what I'm gonna do today is I'm gonna go ahead and remove the bone and make a boneless leg so I'm gonna start right here at this ball joint moving up along the top of this top round on the slim turning it around staying as close to the bone as we can leaving the meat on the leg not on the bone and just go ahead and remove that and here again we'll do some further trimming on these bones to get them all nice and cleaned up now what I like to do is right here on the inside of this leg there is a gland just like on a deer so I like to go ahead and get rid of that so inside this little chunk of fat right here there is a gland so we're gonna go ahead and just remove that piece out and discard it so now we have a boneless leg of lamb that I'm going to roll and tie and I'll show you how to do that here in a second so I went ahead and made one leg of lamb boneless this one I'm going to leave the bone in it I'm gonna go ahead and cut it in half you can see real nice like a lamb go ahead and move the bone dust off of it make a real nice leg of lamb roast so we have one that's bone-in option cut in half and this one we're gonna go ahead and roll and tie so I'll show you how we do that like to start in the middle of the leg keeping everything nice and tight and uniform pulling it tight and as you do that moving things around just so they stay in place and there you have it just a nice probably about a four pound boneless tied leg of lamb trying to keep the strings uniform nice and tight that way things cook evenly and it looks nice okay now it's time for the lamb shoulders we're gonna go ahead and remove the neck we're gonna split this in half we're gonna save some shanks we're gonna save some neck slices and we're going to make some shoulder chops and some roast so we're a move over to the bandsaw let's get started [Music] [Music] [Music] [Music] all right so let's move back over to the table and I will show you all the different cuts off these shoulders alright now that we have our shoulder broke down you can see made some real nice lamb shoulder chops we did some next slices some more of your arm style shoulder steaks and then some shoulder roasts and then the fore shanks here these are the high end shanks he's the fore shank so now what I'm going to do is I'm gonna go ahead and continue to break this down starting with these lamb slices next slices like to remove this yellow cordage out of the back of these just makes a lot better cut more presentable clean them up a little bit make some real nice lamb stock some sumeet certainly don't want to waste anything on this carcass we're gonna use everything that we possibly can that the next slice is done I'm gonna go ahead and finish off these shoulder steaks we have the blade steaks here now we'll go ahead and do the arm steaks just trimming them up now we're gonna go ahead and move on to the shoulder now this one you can leave this bone in it which we typically do for a real nice bone-in shoulder blade roast lamb roast so I'm gonna go ahead and leave that one like this one today you can remove this bone if you wish but today we're just gonna leave like that this arm portion we're gonna go ahead and take these rib bones off clean it up just a little bit now it's time for the rack of lamb so we're gonna go ahead and take this saddle we're gonna split it in half and I'm going to show you guys how we do we'll do some lamb chops and then we'll do some French rack of lamb so check it out [Music] [Music] you want to have eight ribs left on this rack so count them down one two three four five six seven eight just like that [Music] [Music] [Music] so we have two eight bone lamb racks we're gonna go ahead and tie in the bone on these [Music] making sure you don't get into the meat right there on that loin [Music] and what I like to do take my saw blades and just make sure that that's cut in between those bones now it's time for the French rack now that we've signed the bones on the back of this rack lamb we're going to go ahead and remove those take this yellow cord out now what I like to do is I'd like to take my meat hook get underneath this membrane on these ribs and peel that membrane off just makes a nice more presentable more desirable cut in the end now what we do is we start right up here and you can see where this wine I ends so you don't want to go any further any closer to the loin I than this start up here cutting through this soft cartilage cutting all the way across making a straight line and then simply taking your knife removing this piece which will go into your trimmings pile move this little bone soft cartilage bone here now I like to leave the cover on the back of these you can take this off you can remove the silver skin it's completely up to you this is a way a lot of our customers like them so that's the way we do them leaving just a little bit of that cover and that fat on after you've done that now at this point go ahead clean down in between the bones you want to get these bones nice and cleaned off that way any meat that's left on there if you do leave it on there will will turn a little rash when you're cooking it so you want a nice clean bone that way in the end your dish has nice white bones but just cutting down in between each bone make the bones even and there you have it a real nice frenched rack of lamb eight bones long perfect for the dinner table so let's go ahead and start with the second one and there you have two very nice frenched racks of lamb you can also take one of these you can tie it up using some string simply go in between each bone like this you can tie it up keeps everything nice and tight through the cooking process takes a little bit more time to do but definitely is worth it for an end result as you can see when I pull these strings tight it pulls every one of these bones over real nice and straight so there we have a rack lamb that's tied and one that's not so it's your own personal preference maybe it's your style whatever you like that's completely up to you now with these pieces right here what you can do these ribs that are left you can make some lamb riblets with these cutting through this soft cartilage right here with my larger Victorinox knife peel the membrane off the inside of these with your meat hook sometimes if you need to get a hold of with your apron peel that membrane off then just take your larger knife cutting in between these bones for your lamb riblets so we'll go ahead and do the same thing on this side finding that soft cartilage pulling this membrane and then cutting down through each bone just like that okay so so far what we've done starting on the hindquarter we took a leg of lamb we cut it in half left to bone-in we did a boneless whole tied leg of lamb we did our sirloin chops cut about an inch and a quarter thick we did our loin chops some real nice loin chops there we did two frenched rack of lamb off that loin also once tied one is not off the shoulder we did one bone-in blade roast we did one bone-in arm roast we did arm steaks we saved some next slices we did a blade steak so we have our blade steaks and our arm steaks here off the shoulder we have our lamb shanks from the front lamb shanks from behind then we also have some lamb riblets here a little rib lifts off the inside of those French racks so those are all the lamb cuts so go ahead and follow us to the boning table and I'm going to show you how to trim out the grindings or the trim for the grindings on this lamb so check it out now that our lambs all cut we have our trimmings pile left it's what we're gonna do is we're going to go ahead and go through this removing any excess fat any gristle any bone anything like that we're also going to be cutting some lamb stew meat so we'll just put our trimmings into this tub and we'll just slowly work our way down through here you can leave a you know a little bit of fat in this but you just you definitely don't want to leave big chunks of excess fat or anything like that as you trim this this lamb down it helps when you're working on something like this to you know maybe have a friend or a family member or something like that come in and help you cuz they can be working on the trimmings pile while you're cutting the lamb that's what we do here at the shop but since we're doing the video today I went ahead and moved from the actual cutting into the trimming so we'll just work our way down through here removing these bones gristle and excess fat now you can save the bones if you'd like that's what we're doing with this little pile over here we're gonna save those bones make some stock some some lamb broth save them for the dogs whatever you wish you can definitely spend you know as much time on this as you'd like some people might you know go through it and just pick every possible thing out that they they can find as far as like you know every little speck of fat main thing is remembering excess fat gristle and bone is what you want to remove one piece at a time working your way down through getting the bones as clean as possible and moving on to the next one okay so we went ahead and we got all of our trimmings into our lugger here we're now going to dump it into our grinder as you can see these are real nice pieces of lamb not a lot of excess fat no bone no gristle so we're gonna go ahead and put it up on our grinder and we'll show you that process so now we're going to run this through our butcher boy grinder we have a coarse plate we're gonna go through the course plate into our finer one-eighth inch plate our mixer grinder and from there we'll bulk it out into some nice ground lamb check it out so as you can see we have a coarse ground lamb this is a mixer grinder so it's going to mix that fat that we have in there real nice and then at this point we're going to run it through that 1/8 inch plate out to our bunker and on to our tray so there you have 12 beautiful 1 pound packs of ground lamb it's mixed in very nice you can see the fat that's in there is mixed very well very very nice for the display case so let's go ahead and add this to our pile over here finished product we went over the lamb all the different lamb cuts the hind the shoulder of the loin 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 off of one whole lamb this one weighed 57 pounds hanging weight which put it somewhere right around the mid 90s as a live weight maybe 100 pound lamb what we're left here finished weight I suspect were somewhere in the 35 to 40 pound range we have 12 pounds of ground lamb I didn't weigh all these cuts but we're gonna be somewhere in that in that range of about a sixty five to seven percent yield finish weight on the table ready to display and sell to our customer this is a local lamb harvested right here on site raised by family we handled the whole process start finish USDA inspected we dried it in our cooler now we cut it now it's ready for the case hopefully you guys enjoyed the video stay tuned for more and don't forget to subscribe to the beard butchers on YouTube thanks falling along [Music] you

Channel: The Bearded Butchers

Views: 3,721,208

Keywords: bearded butchers, bearded butcher blend, bearded butcher bbq, chipotle, cajun, hot, original, seasoning, wild game, grilling, big green egg, bge, charcoal grill, whitefeather meats, ohio, creston ohio, scott perkins, seth perkins, lamb butchering, how to butcher a lamb, lamb, meat, grill, butcher, meat butcher

Id: X-OD8A7s6c4

Length: 27min 34sec (1654 seconds)

Published: Sat Jul 06 2019