Even though you have multiple videos of this exact process, it's always satisfying watching a new video because no carcass and no yield are identical.

I never get tired of watching this channel.

Great to see you again, as ever, Scott. I hope all is well!

Thank you for helping me take my lambs from the field to the table. I watched and tried to keep up with the pace in your videos, I can do it all without guidance now. Total of 7 this year, couldn’t have done it without you and people like you!

@Outdoorpro72

4 ай бұрын

Just starting myself, what breed of sheep/lambs do you raise? Mine are East fresian and Icelandic

I was only watching your previous whole lamb butchery videos yesterday and this pops up today,I feel really spoilt,awesome job as always Scott,I feel I could accomplish a some what passable standard on a lamb carcass with your guidance and am seriously thinking of investing in some decent knifes to do the job from another one of your videos,thanks for the education 👍

Thank you so much for this video. I watched and re-watched it while butchering my first lamb!

Loving the content Scott really great seeing how everything breaks down.

Fascinating stuff sir. You've taught me to have a lot more confidence at my local butchers and improved the results at home. Much appreciated Mr. Rea, thanks for your efforts.

Thanks Scott! Always a pleasure to see you work your magic. Merry Christmas!

Thank you for another great learning opportunity. I personally enjoy the Lamb videos and the sausage making videos. Thank you.

Very therapeutic as you said. I've never butchered this well and definitely not this quick. Skill and practice, thanks mate, from Oklahoma USA.

Scott, a pleasure to watch as always. I've been following since episode#1.

Brilliant. Love your vids :-)

Love it I like the way you teach Keep them coming

I only just found your channel after many years of occasionally looking for a UK butcher And this vid has now given me some great tips for the next carcass I get. As I was only taught the most basic cuts of the flank with bone in mainly for soups or slow roasting

Thanks Scott. I'm trying my first whole lamb next week. Looking forward to it 😊

Love this channel!

You make it seem so easy! Congratulations!!!

Butchery is so calming and an art form keep up the good work mate

Your an artist!

Fun to watch again, I am quite certain the first video of yours I watched was your lamb breakdown video 4 or 5 years ago. Few more tats on your arms this time around:) Thanks for the excellent content as always.

Top class video well worth done kind regards Jim

Love watching you work brother.

Dude, I love your breakdown videos.. it's what got me into butchering my own animals and game. Keep it up bud, I will never get tired of watching it. :)

@matty6848

2 жыл бұрын

Good for you. I’d love to have the room for my own livestock to rear and process. How have you got on with the butchering side of things? On a full carcass like this I’d be petrified of messing it up and ruining the cuts😂🤦🏻‍♂️

looks good!

Love this channel and very interesting seen lots of butchering videos but this channel is the best explain

Sweet..!!!!

Very interesting way to cut up a lamb love your videos 👍I’ve been cutting up lamb and mutton since o was a child and like to see different ways to do it since watching your videos I’ve managed to bone out and roll shoulders which saves a lot of space in freezer keep them coming 👍👍

JUst found your channel, superb stuff.

Nice.

Wow, you read my mind. I was honestly trying to coming up with a plan and now I got one for some fresh lamb! I need the kidneys too, I got steak and kidney pie on the brain.

Superb Scott 👏👏

Wow been a while since your last one ..thanks ..very informative..😃😃😃

Just respect. Respect.

It’s informative, interesting and strangely therapeutic watching these videos

Can't wait we get half a lamb every year off a friend across the road. Bloody good lamb and we see them every day. Have s fantastic Christmas and a healthy and happy New year. 🍾🥂🎄

Hi Scott - lovely video, thanks - definitely going to make a 4-breast stuffed roasting joint when I cull two of my wethers next year after they've fattened up on spring grass - would be great to see a follow-up showing how you actually prep all of the trim for sausage (ie how you remove all of the connective tissue etc) as I either spend eternity being really picky, or jam up my mincer!

Greetings from down under just carved the Xmas ham. I have expanded my carving skills watching your channel thanks! Got the turkey 2 rolled pork roast and a leg of lamb tomorrow Xmas day, its only going to be 32°C. Merry Christmas keep on carving!

Crackin' good camera work! Have you ever thought of doing a live stream haha. Keep up these vids Mr Rea.

Thanks again for the video. I tried to follow along today and, I don't mind telling you, it's nowhere near as easy as you make it look!! I ended up with a lot more mince a fewer choice cuts. But pretty good overall, thanks to you 😊 👍

When you said you said "Then you just knick out the paddy whack..." before sawing off the shank bone (to give to the dog?), I couldn't help but sing "This Ol' Man came rolling home!"

Grew up on a sheep farm. Wish we had this.

The best

Great video Scott! Would love to see you work on some wagyu! Perhaps a half carcass breakdown? Cheers from California.

Late to the party ! Great video . At 8 minutes you removed one of the most sort after pieces of a roast leg ! Australia calling ;)

Wow

Hey over there across pond do you butcher your Wildgame and cooked it so we can see how you do it over there it be interesting like to see that an awesome job on the lam thank you for showing

I butchered a lamb following your previous video from a few years ago, thank you so much for sharing your knowledge. I do admit, I did it nowhere near as neat and cleanly as you did. Had a hell of a time sawing through some of the bones (especially the ribs for some reason)

You’re a fucking maniac. I’ve learned more in 20 minutes than a year in the business. Thanks mate.

You make it look so easy…..wish you had one on pheasants,just been given a brace in their feathers!

Hi Scott, brill video ty. Would this method be ok for venison?

I still prefer the first video with the Welsh lamb, but this is good, too.

Scott Tsahs a very Beautifull job professional work (Thanks Brother)>>G

Enjoy the video once again now to my question Can I ask when you do the skinning of animals at home how do you go about disposal of there skins and insides a rabbit skin yes maybe in a bin but a deer skin as I can't say I ever seen it covered ? Hopefully you answer this or even a short video 😂

Hi Scott, Can you butcher a deer carcass using the "lamb" method, in order to get both sets of chop types?

Question: do you hang/age the lamb beforehand, and if so how long? Thanks! Really enjoy the video

the Advert before this was for a series on serial killers? is there something we should know?

I love learning from you, I have raised my own lambs for years, now I know how to butcher them myself. Much more rewarding to raise, and butcher your own. How long do you allow your lambs to hang before butchering? I usually go for around 24 hours or so.

@1nthechamber19

2 жыл бұрын

At the very least 3 days ideally a week as a rule

Scott what do you make of all the butchers on KZread who heavily use band saws and other power tools? Is it just more of the art of butchery being lost? Or is it moving with the times?

Do you know the best way to prep mole? Or make mole jerky?

hi Scott not a question from this upload but my sausages burst out at the ends could you suggest reasonbs for this please i am a novice inspired by your channel

This is the first time in 4 years that an SRP video has made it to my recommendations, despite being subscribed and giving the big thumbs up every time I watch. Boggles my mind-- [why] would a butcher be shadow banned?

We need a video for beef hind quarter and fore quarter Please!!

What was the butchers fee at an old time shop if a hunter brought one in back in the day sir? Thanks

I plan to butcher my own lamb this winter. However, I do not have a walk-in cooler. Is it possible to break the lamb down after slaughter then put it on ice in large coolers for several days? I did that with my first deer that I processed and the meat turned out fine. The drain is left open and ice is added when needed.

how timely! just bought a whole lamb and suckling pig for Christmas dinner with the family but I think will slow roast whole

Good morning how long do you need to let Lamb rest in the cooler ? If at all I know Beef is like 10 days. Thank you in advance.

Do you ever cut a chump chop with the bone in or is that anAustralian cut only?

More rabbit and squirrel vids please!!

What is the purpose of trussing the front legs when hanging the carcass?

How long it stay at fridge before butchering?

would like to see you make a good lamb sausage

Luv ya, pommy

Where can I get those knives?

What type of saw is that

How much would you charge to butcher 1 lamb like that?

The breast of lamb rolled up and stuffed looks great it’s almost like a German dish I had where they take beef and thinly slice it and roll it up I believe they call it Rouladen.

How much is the cost of the whole venison?

Would this butchery cut be suitable for a deer 🦌 🤔?

I'm hungry now.

God of Butchers

I respect the knife work. But that saw is what I think needs a healthy respect for. I've used hacksaws many times where they slipped or jumped out of a cut. The skin and flesh on fingers doesn't stand much of a chance when that happens.

Imagine, butcher is perfect. You can thing, I know about the thing. British. Everyone has their favorite cut.

I find it amazing that such a lean animal has so much fat protecting the kidneys.

THANK YOU FOR SUCH EDUCATIONAL, INFORMATIVE VIDEOS !! DO YOU HAVE ANY WHITETAIL OR YOUR EQUIVALENT DEER BUTCHERING VIDEOS ?

So iv heard scott talk about an animal being set. I.E. like the lamb being in more of a solid state for butchering. Anyone know is there a way to achieve this at home with a deer or wild pig ?

@stabbinfatties9489

2 жыл бұрын

I'm not 100, but I think hanging time is the usual need, hard to achieve the correct Temps for me in the southern US

@rickayers3150

2 жыл бұрын

Well yes, less than 40 degrees for 24 hrs for deer or lamb. (Two days even better ). I like to hang a pig for 3 or 4 days. This can be hard in the south, I have left them out in freezing Temps then brought them into a warm area to come back up to cut. Only other way I know is to quarter and through in a fridge until ready.

@LukasOD5

2 жыл бұрын

@@rickayers3150 Thanks for the info i recently got a fridge to convert, to a game cooler "project for Christmas". So hopefully it makes life a little easier 👍

Seems like everyone does it a little different. All are correct providing that there is minimal waist.

100

At leats scott rea is still alive :D

When a young man, and as a butcher, I butchered much the same way as you do but with slight regional differences (Derbyshire/Yorkshire). However, Japanese and Chinese butchers butcher a whole different way, have a look at this kzread.info/dash/bejne/pqum3NSKqK-ej9Y.html Best wishes, Chris.

Higher hair please

Oar Sum! 😀

Me: UGH I have so much to do today Also me: oh wow now I can learn how to butcher a lamb

TIL the meaning of “nick knack paddywack give a dog a bone.”

First

You should not be wearing rings while working that’s gross

I understand the cuts you propose, probably determined by the cooking methods you implement in the UK, however as a Greek I’m telling you that the rib massacre you just showed makes me jump up and down from dismay .... nevertheless I always enjoy your channel, your skills and your great recipes!

Watching you ruin lamb shanks like that I nearly unsubscribed. What an awful thing to do to a leg of lamb.

If you cut a Lamb like that in France, you will be Jobless in a minute.

@steve-kx3bs

2 жыл бұрын

That God were not French then 😁

@TheScottReaproject

2 жыл бұрын

If you DID NOT cut a lamb like this in the UK, so to would you, be jobless. Horses for courses my friend. What a load of merde....

@wildwindfarm1279

2 жыл бұрын

Scott is a traditional BRITISH butcher. If you got a problem with that bugger off and stay on your side of the ENGLISH channel.