Great video. I was trained by an old school butcher too, called 'Pop'. He was the dad of the lady who trained me as a chef. He was 'no nonsense' and fierce. The thing is, I learned quickly and efficiently. No gently gently, softly softly. You were there to learn to add strength to the business. Your video brings it all back.

Loved the video. Beautifully carved this shoulder. The technique of deboning and adding the bone during cooking process to increase the flavour is brilliant.

Scott, your vids are by far the most helpful! I've been using them for years and have become quite proficient! Cheers

You make it look so simple, not easy for beginners though! Thank you Scott, I love your channel so much, learning a lot.

I am proud to announce that after several seasons of watching this video, I finally got it right! Four lamb shoulders boned and rolled in the freezer. Thank you Scott.

@TheScottReaproject

5 жыл бұрын

Thats awesome Guy, top work mate.

God Scott, I just had to do this and got 3 mins into a terrible advertorial video for Australian lamb before thinking there must be a better video demo, and then of course found yours and felt very bad for Not thinking to search your stuff first. Of course you are the one to show me this! Forgive me.

may I just say how brilliant you are sir , very amiable ,ty so much for this lesson really helped me .

Hi Scott thank you so much for making this video. You have helped me unlock a new level at home for roast lamb shoulder! 10/10!

I have criticized you a little in the past but I admit that you are a great Butcher and I love your videos and have learned a lot from you Scott. thank you.

Thanks for all these programs, I've been watching them avidly and learning! I also love shoulder of lamb but cook it much the same as we do mutton shoulder on South Africa where I grew up. I wipe it down with a smidgen of oil and put it in the oven set at a high heat, 230 or 240 for just 45 mins to colour each side and render off some excess fat. After 45 mins remove from oven, pour off fat that has rendered off, roughly chop 5 large onions, add two cloves garlic, a tablespoon of thyme or Herbs De Provence. Place shoulder back on top of the onions, add a pint of hot water and cover with foil. Place back in the oven at 120 for 4 or 5 hours basting every hour. Remove meat carefully to rest then deglaze roasting pan and blitz onions to make a gravy to die for. The meat cannot be carved bones literally pull out and it falls apart.

Thanks for this brilliant presentation Scott

love watchin this guy at work. confidence borne through years at the butcher shop. thanks for the vid

I like the breakdown of the forequater. 2 boneless joints, shank to bone and dice along with the neck fillet. Good quality boneless diced lamb and two joints. Nice.

Thanks bud been workin in a butchers for a couple of years now......your vids are invaluable

You truly are an artist. I love your videos.

An absolute master at work !!! Lovely.

Great demo mate , well explained no BS ...champion thankyou

Another good tutorial Scott! Cheers!

Great Video, Scott. Most butchers don't do the tunnel cut on the lamb humerus anymore. Makes you wonder what they are taught at Trades' School these days. Don't get me started on supermarket 'butchers'. Mostly unqualified kids taught to hack meat without understanding what they're doing. I'll stick with my butcher with 40 years experience. And now, thanks to your videos, I can get back to doing some butchery myself. I took your advice and got myself a good, rigid boning knife. We did a little of it at Food Trades' School when I was doing my cooking apprenticeship. Cheers, mate. Bill

you. are talented thank you so much once I get heal from liver disease I will send a pepper mill grinder as a gift bless you!

Brilliant lesson! Thanks again 👍

Really love watching your work Mr. Rea

A big for this video I will certainly refer back to this video when I plan my Sunday roast 👍🏽

Great video mate. I will be attempting this later. Cheers 👍🏻

This Butcher would be such a big hit and welcome guest at Deer 🦌 Camp! 🏹🦌☠️

Fantastic demonstration. Thank you.

@marypowell7858

9 жыл бұрын

0

great videos, a pleasure to watch...

Thanks for sharing. Great video.

It's amazing, at college, we sell shoulder with the bone in, just because we tell people that it's flavour...

Mate, another great vid.

Scott, THANYOU for helping out amateurs like me, greatly appreciated mate. PS Please can you get Delia to do the fondling bits and talking? Cheers!

Great job. Cheers Scott

Really helpful, thank you Scott. :)

Thanks men have to do this for a assessment at college and you have really helped me

@TheScottReaproject

9 жыл бұрын

videobyphone Glad to be of help,many thanks.Scott

Well done mate, very good, keep up the good work and thanks

Great work you are a great teacher

Thanks for this, exactly what I was looking for... :-)

Absolutely smashing. You make it look so easy. I know it isn't but I think following your videos is making it easier for me to try all this. Thanks for sharing.

@TheScottReaproject

10 жыл бұрын

Hi Aaron,thanks mate,thats what im all about,sharing years of knowledge so people can have a go,demystifing butchery,its a dying art,all the best my friend.Scott

@fredymelendez4773

6 жыл бұрын

Aaron's allotment , exactly, on video looks easy.

Great butchery skills.Proper trades man.Yes fat is flavour.Sterling job mate.

Brilliant !

Great video Scott my friend 😎 👍

Nice man. Good work

beautiful video got me emotional...

Excellent work.

Fantastic butchery I’m just about to finish my apprenticeship

Superb video!

Great Video! You talk like Ozzie!

After watching 10 times I think I got it... will try tomorrow

Thanks for showing me four times :)

Hi Scott....thank you again for another great tutorial. What temp and how long do you roast the rolled lamb?

You should leave shank on till the end and check for bone chips when you rip down the blade and we open blade at approx scrag seam ! Good video man very educational for the public ! Your knife looks really sharp. My favorite is the neck fillet mmmmm

Would you upload the video that shows us how to tie the lamb shoulder??? The way you tie it with stigns was so fast and professional. I could not even catch up that technique

Master work ........

That's brilliant Scott. Thanks for that. Really understood the process... those knots are so fastly done i'm lost there. Can you tell me the name or something for research. Sorry that you cut off a bit of your knuckle while showing us this. All part of the job.Thanks again mate

Very good!

Good job, Scott.CharliePennsylvania

Great skills

Great vid Scott. U need to show us how u would cook it

just picked up a shoulder was $25 i got it for $5.50 gotta love my butcher. south Australia has the best lamb

@fredymelendez4773

6 жыл бұрын

Gregs Wife Melly BFF , nice

@jaimesantiago9352

5 жыл бұрын

You are the best!

love it

Perfect 👏👏👏👏👏

Hi Scott awesome I will save this video and starting to bone a shoulder and roll the only way to learn is from your clip. In hangi's you can simply throw straight into the hangi baskets tin foil whole and cook we now have a giant kitchen steamer where they basically need to be boned & rolled so theY don't come undone and make easy cutting for portions. I have a lot of learning to do but this is a excellent way to learn your video is clear and easy many thanks from North Island NZ

Could you share your opinion on what class lamb carcass is best value for money please? regards Gazza.

Good job m8, from where did you buy those nifes?

Fantastik.

Super! Thanks

perfect.yes you can.

Thanks Scott - I am a keen amateur cook, love the odd shoulder joint & total novice to butchery - very helpful. Can you reccommend a reasonably priced deboning knife? Thanks again.

@TheScottReaproject

8 жыл бұрын

Hi nick, are you in the UK?

@NickDDDD

8 жыл бұрын

Hi Scott. Yes I am in London.

Do you sell and possibly mail to the states?

Good, master.

What kind of knife is this

Good job excellence

shit, I can't have enough of these videos

Nice cutting skills....

good one

GREAT video, great job, and hopfullly the man on the street can do the same without cutting some fingers first.

master!

Could you do a short video on how to do those knots on tying the string on the lamb please Scott?

@dominic3915

3 жыл бұрын

Hes doing whats called a butchers knot

@dominic3915

3 жыл бұрын

www.netknots.com/rope_knots/butchers-knot

Nice video. What about the ribs.?

A few years ago the neck fillet was really quite cheap , then suddenly shot up in price . I asked a butcher why was this , and he said it was something to do with the Koreans ? Does anyone know if that is the case ?

Few substitutes for experience...... Thanks.

thanks Scot i like your videos but here at the important moments your camera not positioned as it should be can not see the knife well thanks again

Hi Scott, great video's mate. I want to learn to be a butcher, but I could never do it. Just wondering I saw a green jelly bit in the shoulder, just wondering what that is?, thanks mate. .

@callumbarton7259

6 жыл бұрын

It’s a gland it won’t kill you it just tastes awful she o it’s best to remove it anyway

nice boneless roast

Your knife work is mesmerizing. How long have you been a butcher? I get the impression you're retired now?

Buddy ur pro

I'm very sorry you are very good Boucher but you were the whach end the ring you not supposed wir this ?

Superb, as usual, Scott. What's a realistic price for a whole shoulder? I've never actually bought one, primarily because I'd no idea what the hell to do with it once I got it home, but watching that has given me the hankering to have a crack.

@TheScottReaproject

10 жыл бұрын

Hi steve give it a go mate ,you will surprise yorself,and if you are going to roast it as a whole boneless joint,a few dinks here and there will not be noticable,cheers mate.Scott

jaime bien ce que tu fait man comme j'adore faire a manger j'aprend avec toi merci

@RajuRaju-mh4dc

6 жыл бұрын

out

Nice video again Scott, any chance you can do a slow motion vid of the knot you use please. Regards Gazza.

@TheScottReaproject

10 жыл бұрын

Hi Gazza,i will do next time i do a video with me tying meat,or i might do a video just on the knot for you mate,all the best.Scott

@cliffworld001

10 жыл бұрын

Scott Rea Cheers for that scott, i think i have it after slowing video down to a quarter speed but i am sure we would all benefit from a proper tutorial, I have a few "butchers " knots but have not come across yours before. Regards Gazza, thanks for sharing your knowledge, we have 4 head chefs in the family and what really annoys them is seeing chefs bone and role meat and tying with some stupid knot, starting fly fishing in May, making a smoker and i make and cure bacon and hams, sausages, and bake my own bread, will be going shrimping soon, I'm not a chef at all but love all things food and the dying arts of food prep. all the best with the project mate.

@cliffworld001

10 жыл бұрын

cliffworld Well I know about 10 different butchers knots but have to say that having just used yours to tie my joint of beef for sunday dinner yours is the number 1 knot for me, The Scott Hitch! Regards Gazza.

@freehigh5861

10 жыл бұрын

I agree, a short tutorial on the knot you use would be very helpful. Great stuff!

@ricardogarza3314

5 жыл бұрын

Yes.

Scott, I don't know what your project is set to achieve (unless it's how to show us all how to butcher animals properly... and make great pies...) but your videos are great.

Top butchery big man, any chance of a slow mo of how to do the knots?

@BaronVonGreenback1882

6 жыл бұрын

He has a video dedicated video to how to tie a butchers knot, it's in slow motion too.

Some parts were not visible because of the position of the arm in front of the camera. But, overall an excellent video. Thanks

@nuckfugget4533

5 жыл бұрын

Kasheribbean / exactly

Another piece I can't get in the US. I can get Leg (frozen from New Zealand) but the cost is between $8 and $10 per pound. When I can afford it, I trim and roll it the same way (well, with the same intent) as you. I also substitute the same cut of goat when I can get it. It's half the price here and is easier to serve cold the next day (a different kind of fat).

@sharkbot25

9 жыл бұрын

ive heard this before,is it true you only have on kind of cheese there as well?

@lightbox617

9 жыл бұрын

sharkbot25 yes. It's called velvita. Made by Kraft Foods. Until the 1990's it was described as "a cheeselike food product."

Scott, what's your view on ritual slaughter, does it cause unnecessary suffering to the animal?

@johneggmuldoon3176

3 жыл бұрын

He's unlikely to answer. In Britain, it's a political issue. My own view is that it's unacceptable. But nobody cares what indigenous Brits think as they're about to be replaced.

@Zooumberg

3 жыл бұрын

@@johneggmuldoon3176 Yeah John I know. I'm almost homeless right now and not likely to get a council property as they're going to migrants.

با تشکر از شما دوستان عزیز

Scott how come you never wear a steel glove like I see so many butchers do? Given the blades you use - one slip and that would be a finger gone. 🙄

Good put properly been better if you stood the other side as your arm was covering view , but still good vid

Hi it was necessary to fall the profession of doctor surgeon 👍🏻😂

Oh no I just buggered up my lady comment....I Meant NIGELLA ! Too much Shiraz.... Please have a word with and involve Nigella....:)