Taking that bone out at 4:47 is a wizard trick, thank you for making this video. I was able to follow this easily, and I have another 5 legs in the freezer to practice on during 2023. I remember walking in to a Polish butchery that does proper bacon, and they had your videos going on a panel behind the register. They agreed with me that you're the best butcher on youtube. Keep at it Scott.

A master craftsman in action. A joy to watch as always Scott.

THANK YOU!!!!!

love your knife work.

Perfect video - thank you!

Its summer here now i'm doing about 100 of these a week I score up the fatty side mallet the other then marinade with greek style yoghurt and mixed herbs , they're great on the BBQ . CHEERS Tony .

Brilliant job Scott. I very much appreciate and enjoy your video's. Thank you for encouraging people to expand their skills. Blessings ChefMike

Masterly - and a touch of N Somerset too. Bootiful!

I love it,I will try it on my next leg of NZ lamb.Thank you have a great day.

Great to watch from Canada. Thanks for all the videos.

Great stuff Scott.

Thanks for explaining things up front (such as PGI). Very interesting, and I like hearing your describe the geography of your country, I hope to make it over there some day!

تحية الأحسن جزار في العالم فن والاتقان مستوى عالي جدا

like A boss perfect execution!

I hope you continue sharing We're now watching lovingly from turkey ..

Beautiful bit of Lamb thank you for the video Scott.

Great job as usual Scott. Thanks for the awesome vids mate , I always give them a go and have become pretty good at the boning out part now. Take care and keep them coming mate.

Another great video !!!

I slaughtered my 4th Lamb in 2 months last Monday. I wish I had seen this before, even though it turned out good. Thanks for this Scott. I typically have been using most of my lamb / sheep for Stew meat, with the exception of the loins. I am butchering up older sheep so it is not as tender and the flavor is much stronger as well so I remove a lot of the fat. My wife renders out the fat and makes soap from it that is quite good. Thanks again from Chile. Jim

The place I used to work at we'd have to do 30 of those for Easter weekend. We'd butterfly season and roll and tie re up. I miss doing that

scott rea! train me as your apprentice :D no, but seriously. your videos should be played on tv!

Rock n roll. Cheers Scott.

Thanks Scott! I am going to try that with a small whitetail deer hind quarter and see how it works out. The gland inside the fat kernel you trimmed out was a great tip...

*whispers* Yeah baby! Thanks for the upload fella!

great job mate! thanks for posting!

You are awesome man.. U did it so neatly.. Thanks for this wonderful tutorial..☺☺👏👏💓

SC, USA says good job. I'll try it on my next whitetail deer. I like the tunneling. first time I have seen that.

That was interesting, and something I've never seen before. Looks like a summer project for me :-)

Great job, looks like a nice cut.

Yum, that looks so delicious. You make it look so easy. Having lamb chops tonight, cannot wait!

I had a go and it worked WOO HOOO thank you . It was not quite as good as yours but for a first attempt I was very pleased. I didn't butterfly it out though I stuffed the 'tunnel' with a few sprigs of fresh rosemary and roasted it. :-)

I liked this video the second I read the title!

Good job...

you make me want to be a butcher looks awesome!!

At first it appeared to be a lot of tugging and twisting and heck I didn't want to wrestle the thing. I mean the whole reason I invested in a boning knife was precisely for a moment like this. i want my blade to do the work mainly. however seeing is believing and like the man says you have to agree that's the cleanest bone ever. Overall, it is a novel technique that I think is impressive for the camera or spectators but I just don't know if it would be my go to method. Scott is first and foremost a showman and an artist and of course a brilliant master butcher.

well done!

Thats so helpfull Scott e mark frm perth wa i have lirnt alot from you ime going to debone a leg ov kangaroo I never knew how to bone properly till i startered whatch you sorry i dont know how to make contacked with you mate 👍 thumbs up for you scott cheers

another great show!! I would like to hear more of which silvers and fats that are important to save/remove on the different meats? thanks again.

Wow! Just followed Jamie Oliver's (channel) version, job done. But thought I must see how you do it , as I think your videos are great. Man, Jamie Oliver (channel ) hasn't got a patch on this deboning process! So clean, so simple. I won't debone a leg of lamb any other way ever again. Thanks Scott, super job. Note to self: have one sharp paring knife, instead of three pseudo sharp substitutes. :-P

love watching your videos ! Whens the Lamb Shank Recipe coming out? !

Supper

thanks for your video--it helped me immensely and my 1.975k leg of lamb was successfully deboned, that single shank was plopped into a bag into the freezer, and I'm also saving the bone to make broth maybe later this month. Thanks.

@chrisjuricichxl5

7 ай бұрын

i was'nt able to accomplish that 'turn the crank' trick but overall, I still managed to separate bone from sinew reasonably well.. Woohoo.

still a foookin legend

I never knew about the gland in that fat kernel until I started watching your videos. Very good info! For some reason, I have always enjoyed boning meat. When I buy chicken, I buy leg quarters in 10 pound bags, , remove the backs, bone out the thigh (and usually butterfly it), and keep the drumsticks whole. I wonder if the patella trick you used on the lamb would work with chicken? It's always the bane of my butterflied thighs. Thanks Scott!

Hi Scott, knew nothing, watched everything I could on youtube and wherever and you are the best butcher I have seen. The Chinese might be in front of you in cooking but they are in front of everyone, lived there for a year!!! Man they can cook anything to perfection and all done in a Wok. I was told you did a visit to Australia? Did you? are you coming again? Would you like to? How can we contact each other? James Malone.

Nice job Scott, I like the fact that you get the Patella out of the way completely before tunnel boning, makes it much easier than trying to cut round it, top job again mate, ATB to you and your family, keep them coming regards Gary.

@TheScottReaproject

8 жыл бұрын

Cheers Gary thanks mate your support is much appreciated my friend.ATB...Scott

@chloehunter3626

8 жыл бұрын

+Scott Rea always watch your channel you are a fantastic youtuber keep up the good work mate 👍

WELLDONE!!!!!

Yeah baby

Hello Scott, i just saw your fromage de tête video and i was wondering if one day you have the "chance" to get another pig head, could you try to show us how to do some "porchetta di testa" ? There are not many video here on youtube and i'm curious to see you try this. Keep up the good work because i never thought i could watch some 30 minutes butchery videos but in fact i can and find that interesting. thanks to you.

Hi Scott really liking your videos, I'm wondering if you could help me out I've got a hole pig an some lamb which I've had straight from the abattoir in my freezer for about 4 years would it still safe to eat or should I bin it which would be a shame

Hi Scott I'm a 23 year old Male and just started to cook larger meats. I very much enjoy deviating from the traditional steaks and chickens, and holiday hams/turkeys. I made my family a leg of lamb for this past Easter. I bought it from a Jewel from the butcher with the femur actually cut off. So it looked more like a bone in leg roast (basically just didn't have the long part at the top). I made the mistake (maybe?) of grilling and roasting it bone-in. I was worried the meat would get loose and cook unevenly in an oven, and since it was my first time brining AND roasting lamb, I was just trying to not mess up. It still came out very tasty. It was nearly impossible to get the meat off the bone after roasting though so I probably lost a few nibbles. But it was my first time doing it. My questions (I would like to learn): If I take out the bone, can it still make a nice roast even with the tunneled hole? I read that lamb fat actually has no flavor (unlike most beef), so it is best to trim off as much as possible. Is this true? Thanks for the informative video! I plan to try cooking my first duck next if you have any experience with that too

Great vid again Scotty!! Might pay to don a mic on mate the sound in you're vids can be hard to hear.

Would love to see a pork rillettes recipe from you Scott.

4:50 you God. Really love to watch your stream Scott, thank you for what you do :) Question about this deboning, i love the principle because it looks a lot easier like this, than after it is cooked :D but How would you argue against cooking the meat on the bone tastes better? I want to prep my lamb your way, but do I lose something in taste essentially :) Peace man

what if you just cut open at the bottom of the thigh along the bone and just remove the bone and then cut the Patella out? by this method you will be having the butterfly before you know it!

great video. but I'm gonna have to wait for lamb to go on sale before I get to tryin this. it's expensive in Canada

Lamb is my fav! Could you slow roast it too?

MEAT!!!!

Did you buy that from the Waitrose meat counter by any chance? The label looks familiar to me!

Great video as always, Scott. Not going to lie, in the beginning you said "seaming" and I swear I heard "semen" and woke up the house laughing..

@MrBenSampson

5 жыл бұрын

I have to debone a leg of lamb in culinary school tomorrow. That line caught me off guard, and I just came to the comments to see if anyone else noticed it.

hi Scott at 33 is it too late to get into butchery?

How do you sharpen your knives and keep them sharp

Silverskin: "Am I nothing to you??"

mate does black lamb taste diff to white lamb cheers HiC*

G'day Scott, Just a quick one mate, if you are butterflying the joint why are we tunneling mate? or am i being a spaz on this one? can you not just take the bone out once you butterfly the seam and roll it? perfect for the BBQ as its bloody hot down under now, let me know mate before i balls it up. Cheers Moose.

Still waiting for a snake dish :D

USA- Philadelphia, PA suburbs. I'm trying to b a,vegetarian. U r,making it very tough

@bartelR

8 жыл бұрын

+PaulBodyBuilder you don't need to be a vegetarian. just know where your meat is from.

@grizzlor5340

8 жыл бұрын

+PaulBodyBuilder instead of vegetarian, you can try flexatarian. Eat meat once or twice a week.

Oil, salt, pepper and grill over wood or charcoal.

This is pretty much all seamin I laughed

@LetsMakeALittle

8 жыл бұрын

+BENTONINDEED I certainly did a doubletake when he said that. LOL

O, speak again, bright angel! For thou art As glorious to this night, being o'er my head, As is a wingèd messenger of heaven Unto the white, upturnèd, wondering eyes Of mortals that fall back to gaze on him When he bestrides the lazy-puffing clouds And sails upon the bosom of the air........take your time you'll eventually work out the subtle insult contained within, try and keep up I'm off to bed per chance to dream times a ticking......

Is this butchering in the uk?

@spinaway

6 жыл бұрын

Otto Meijer yes.

Now cook it.

The PGI is a great thing. It protects our products throughout Europe. Pity it will be lost if we vote to leave the EU this month.

Next video idea: bone stock from your bones.

Dog bone