This is a really fantastic demonstration. It's been extremely useful seeing all the cuts in one view. I'd be really interested in seeing how you could cook all the different parts. Thank you

THANK YOU for showing/mentioning where the sweet breads come from. I've been wondering that for such a long time

Really nice walkthrough, thankyou

This is just art

Really professional....I proudly appreciate your job .

@roset6284

Жыл бұрын

Gg66

I say :"this is art".

Lamb is so underrated.

I love watching that sharp knife work. What brand of knife are you using here please?

@Stktnc

Жыл бұрын

It's a Silverthorn boning knife and a "Swiss" type cleaver but I can't tell the brand.

Nice tools.

Can we eat felt..??

What is sweet breads..??

How many glands in lamb body..??

7:50 can we eat cover that you are removing..??

85.

Bence bizi izlemelisin dostum öğrenecek çok şeyin var ve parçaladığın dana eti değil kuzu

Good gob bro try to do indian style 👍all the best

Why bone out the loin?! Who the hell separates the loin side strap! I love Meat Smith, but this is inner city wankery gone made. I butcher all my own meat from my own farm. I cannot understand why you’d separate each muscle on a lamb, it’s insane.

@raremediummla

3 жыл бұрын

Hi Bill, it's just to demonstrate all the different possibilities when it comes to lamb and thinking a bit differently about how primals can be further broken down to create different eating experiences to suit different menus or dishes. We're not saying it's the only way to do it - just showing some different ideas.

@mrbhunt1

3 жыл бұрын

@@raremediummla Absolutely fair enough. My apologies for being narrow minded (and snappy). I do like the way you breakdown the shoulder and roll the neck filet, there are so many ways to do the shoulder and this is vary neat.

SORRY BUT YOU HAVE TOO MATCH MEAT WASTE