How to Butcher an Entire Lamb: Every Cut of Meat Explained | Bon Appetit

Butcher Justin Williams shows Bon Appetit how to butcher an entire lamb and explains every cut of meat. There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

CONNECT WITH BON APPETIT
Web: http://www.bonappetit.com
Twitter: http://twitter.com/bonappetit
Facebook: http://www.facebook.com/bonappetitmag
Google+: http://plus.google.com/+bonappetit
Instagram: http://instagram.com/bonappetitmag
Pinterest: http://www.pinterest.com/bonappetitmag
Tumblr: http://bonappetit.tumblr.com
The Scene: http://thescene.com/bonappetit

Want even more? Subscribe to The Scene: http://bit.ly/subthescene

ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

How to Butcher an Entire Lamb: Every Cut of Meat Explained | Bon Appetit

source

Category: Cook
About The Author
-

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>