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

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.

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

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20 comments

  1. I live in southwest Missouri and can’t find a butcher shop that does anything like this. I have a very hard time just finding lamb meat!

  2. The mention of cutting across grain for a more tender, easier to chew result is so helpful. I have young kids so easy to chew is quite important. I quite often like to break down my own meat to save money and I also just enjoy the process.

  3. Wait what, glands don’t provide any nutritional value? Bruh
    They’re the bomb, every single organ and gland is worth eating, if anything, the muscle meat provides the least “nutritional vlaue”

  4. This guy’s technique is awful. He almost chopper off his hand like 4 times. Also, can you respect the kitchen and wear the same gear everyone else wears? This isnt a music video