Welcome to Roaming Roosters LIVE. There's so much activity going on down ont' farm, it's difficult to keep everyone informed about what we do and how we do it. We say we're a sustainable business, but how do you know that's true? The aim of our Rooster videos is to give you a full overview of 'Food that makes you feel good', through chats with our farming partners, tips from our butcher Nick the Knife, recipes from Karl our chef and much, much more. We hope you enjoy R'news!
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Love it . watched this video and bough the loin ( half saddle ) last weekend, boned it m stuffed it and cooked it. First time for thsi cut. It was Awesome
nice cut. thank you so much.
Чисто сработано❤ лучшая работа😊браво Маэстро❤😊
Hai bro im emysukri from Kuala Lumpur Malaysia 🇲🇾i like your video
What is the breed of lamb? Also, what is the age/weight and what is the primary diet? Thanks
This is not Jacobs Ladder. This is just seamed out ribs from the interior of the brisket. Jacobs Ladder is situated above the Brisket and below the Chuck and Fore Rib. Your version has only 6 ribs whereas a Ladder has the full 9 of 10 ribs depending on the quartering specification. Please get your facts correct before posting as it is misleading to those who dont know.
Piece of dry leather no fat no flavor
nice job.well done.
А у нас на рынке объясняешь-объясняешь, что ты хочешь, а Джамшут молча хрясь-хрясь топором и все испортит к чертям....((((((
Bravo maistre Super frumos
great instructions - bravo for you and your love of the trade
It looks very well made (no rubbery skin, no excess fat, no thick ligaments), unlike the 'crap' that I bought a month or so ago.
I never saw some of the cuts, but they look goog you could have owenedbhapples think I wooulf have gone in on it with you and dad
watching this video made me go to my local butcher, show him the video. and him cutting the meat out for me , then take it home and cook it for the first time ....... so thank you for this experience
I'm impressed with ur cutlery skills sir. You are very knowledgeable. That meat looks ready for the grill
Fabulous job! Never seen the loin deboned like that. Will have to try it on my next lamb. Great job!
Interesting to see where abouts it comes from on the cow. Cheers Nick
That would be a cut fit for royalty! Can't even imagine what that would cost a bloke...at the market!
Very good
süpper
Beautiful steak 🥩
just wow
Great work easy to follow Cheers mate👍
You are the best Great job keep it up 100% top
I will try to make this. Never knew this style of cutting..
WOW😍😍
Mis respetos para este viejon al César lo que es del César y al buen carrnicero lo que es del carrnicero
👍👍👍👍🏁🏁🇸🇦
Thank you Nick. A pleasure and an inspiration watch you ply your trade with excellence 👍🏻
That was just beautiful...
You are excellent 👍💯
vauuu no comment
👍🙂✌👍
Great job
That skirt that separates the lungs and heart from the stomach is the diaphragm.
Beautiful Nick; your an artist
Wow! That was one of the best demonstrations of skill I have ever seen. Just finished cutting up my first whole goat. I didn't do too bad (actually pretty good), but I wish I had seen this video before starting, ;-).
We don't get these types of cuts here in the U.S. You guys are so lucky in the UK to have such a variety of cuts pertaining to meats.
Good Job. Thankyou.
Excellent
Super guy
Tanks for jour présentation
5+
Halaldi qaqa cani
excellent
kzread.info/dron/cXmGj8okA8oWt2VbZuDSHg.html
I like to EATthe. Kid. Ney
Looks great Nick!
Ohoo nice
Brilliant! You look like a young Scott Rea.