A Visual Guide to the Cuts of a Lamb: Where Every Lamb Cut Comes From | By The Bearded Butchers
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- čas přidán 5. 09. 2023
- In this video, you will see Seth and Scott, the Bearded Butchers, break down a whole lamb and lay the individual meat cuts out on a diagram explaining where every cut of lamb comes from on the carcass. They also discuss the different types of lamb cuts, such as chops, roasts, trimmings, bones, and fat.
The video begins with Seth and Scott laying the entire lamb carcass on the diagram to show you the lamb carcass before they get started.
Once that is complete, Seth shows the viewer how to break down a whole lamb step-by-step. As he works, he explains the different cuts of lamb.
Once the whole lamb has been broken down, they lay the individual meat cuts out on a diagram of the carcass. This allows the viewer to see exactly where each cut comes from and how it is related to the other cuts. The video also shows the total yield of meat from the carcass, which can vary depending on the size of the lamb and the quality of the meat.
The video provides you with a wealth of knowledge about the cuts of lamb and how to buy lamb in bulk. The video is also visually appealing, with clear and concise visuals that help you understand the butchering process. It's also a great resource for butchers and chefs who want to brush up on their skills.
Here are some of the topics covered in the video:
• How to break down a whole lamb
• The different cuts of lamb and where they come from
• The total yield of meat from a whole lamb
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Excellent! I’m really enjoying this series. You should do a chicken diagram as a spoof, just make it one of your short videos!
LOL! Yes Chicken, Turkey and Duck Diagrams....That would be a fun Spoof!
I recently tried your bearded butcher seasonings. Original, BLACK, & butter. I really appreciate that they're not all salt with a dash of flavor. They're all flavor, with a dash of salt. I battle high blood pressure, and most seasonings are so salt heavy. Thank you so much from my heart for making something so flavorful without so much salt inside. Love you guys! ❤
I don't have high blood pressure, but I am very sensitive to the taste of salt. Knowing that it is high flavor and low salt makes me more willing to try it.
These videos physically showing the diagram are really cool. It really shows your expertise and helps me to actually understand my options and what I might be asking for. What a great idea!
Brilliant Renaissance Tradesmen, I’m a Carnivore since a year ago…..I’ve learned so much from you guys…..thanks so much, can’t even imagine how much work you pack into every day……it is truly appreciated 👍🇦🇺🇦🇺🥩💜
This is a great layout/setup guys, Thank you!
Those French tomahawks look like a lot of fun to eat.
My neighbor raises sheep and is currently selling lambs and after watching this I would love to try this.
Thanks again guys! 🤠🔥👍💯
You bet, thank you!
How do you prevent the gland from messing up the taste of the bone in leg of lamb?
Thank you so much for sharing this video! And I think 🤔 it's so amazing what you guys do for us! By just sharing these videos with us! And may you and your family's continue to be Blessed!
I really respect that you use every cut you can on a piece of meat this large.
That's awesome guys. Gives me great information fit next time I'm getting my own lambs processed. Great content. Love what you do mate!!!
you are so wunderfull ... You guys are doing such a fantastic job, if I ever go to Tennesee, I certainly won't avoid visiting you. Every video is so vivid and you are so authentic and honest in your job. Fantastic... Thank you for your great work
Outstanding as always guys can’t wait for the rest of the series!!
These are the best videos! I love you guys, thank you for being who you are, never change! I have bought some of your seasonings and some jerky and loved all of it! Much love from Minnesota!
Awesome! Thank you!
Wow!!!!! You guys Rock!!!! I hope you realize that your videos will help the consumers TREMENDOUSLY!!!!! Making us more informed when making our purchases! Bravo!!!!
Our pleasure!
Some seriously beautiful cuts on that lamb! I'm looking forward to more of these videos in the future!
This series is excellent. Great idea guys. Looking forward to the next episode.
Thanks so much!
You Guys do amazing work. Thanks for sharing it with us.
We're happy we can share with you, thanks for watching Jerry.
Absolutely amazing. Loved the beef video, but this lamb one was heaps better. It makes me want to get a lamb and do this at home. I have been learning so much from your videos. I would love to see how to get the lamb back strap and whole lamb ribs one time. Thank you so much your videos are amazing and I am learning so much by watching them.
Very very very well put together and explained! Wow
Those dog gone “Lamb Necks” look good… the whole process was great 👍🏿 thank you…
Thanks for watching
I just signed up as an apprentice to a butcher and these videos are awesome and really well made, thx guys 🤙🍖
Glad you like them!
Thank you again! Most helpful for a farmers wife trying to understand how all the cuts go together from the lambs from our farm. Merry Christmas and Happy New Year from Australia!
Amazing video!
I absolutely love the visual guide, hope you guys make more videos like this one. Can wait to see bison and venison.
Some interesting that I noticed is that the weigh lamb in the US is much higher than in my country.
Here the lamb gets 80 to 90 pounds live weight and 40 to 50 pounds carcass.
Thanks guys, I was lost when we butchered our first sheep last year. I had no clue of all the chop cuts. Excellent video!
You bet!
At my local locker as a clean up boy during all of high school! Never knew the breakdown of the different animals until I watched yall!
Thank you. Man, I love to see a brilliant expert work. Lawyer, butcher, musician, landscaper, teacher, preacher, heavy equipment operator. Doesn't matter. I just find joy in the easy expertise of every job. Learn a lot from you.
Wow, thanks!
This is great. I can't wait for the pig one!
Awesome demonstration and display. Better than the picture in the store.
Love it. Give you a perfect way to see where it all come from. Would love to see this done for pig and cow. Awesome guys!!!
Love your videos! Been waiting for this one!
Can't wait for the venison video! I'm hoping to get my first deer next weekend and I'll be processing it myself!
Fantastic you take the time to show us this, I'm going shopping for some lamb loin chops right now as they look delicious, I'm on a mission.
Amazing as always guy's👏👏 now we wait for all their other diagrams😊You're inspiring us all with your videos and not just the butcher videos but all You're input about cocking,what use or not to use. Keep on making this awsome videos and make me/us happy and feeling that we can do this at home❤❤
We sure will, thank you so much!
Excellent content guys. You guys do amazing work, sharing to people this kind of detailed information.
Much appreciated!
Outstanding work I really enjoyed your teaching and experience. Also, I have to say that when you are cutting up or carving the meat 🍖 it is so clean. Thank you again for your teaching and please don't stop.
Thank you very much!
i really like this series and i am really thank full to you for making it. great job.
Love learning where the cuts come from.
Another great educational video. I hope these final layouts are turned into 8x11 laminated pages sold on your website.
another great video guys. I look forward to the next one.
Thanks, glad you enjoyed it!
I have watched all in this series and I love them!
That lamb came up great with the different cuts.
I spoke to my butcher (Brett) about using the cleaver on lamb and he does but not much. I have seen him use it and his aim is great and he still has all his fingers!!
i’m from australia and i’m a counter hand in a butcher, i love watching the butchers break our meat down cause we do it in store
These videos are great. Can’t wait for the next one.
Absolutely awesome! Lamb and buffalo, more breakdowns are awsome guys!
Right on time, I have my butcher/meat cutter test in a week or so. Great content.
Good luck!
I remember cutting a half a cow with my dad every year. He worked in a packing house and we had the best meat growing up. You guys make it look do easy!
Great show guys, well presented with interesting facts. Keep it coming.
My husband and I love watching your videos. The last time we went to my sister's in Findley, Oh my nephew and his girlfriend took us to your store. That's an awesome place and my husband and I spent too much money Lol ,but we'll be back. God Bless you guys and keep up the great work. 👍🇺🇲🙏
Thanks for stopping in!
Nice work three men always good to watch your videos
Always learning from you guys, keep up the good work,love the visual cutting diagrams, Cheers from Canada!
Thank you very much!
If I see another one on the Internet, I’m not gonna think they’re ripping off your idea I’m gonna think they’re taking a great idea and making it great because you guys had a great idea with the diagram content
The lamb we had just processed was 83 pounds, and the hanging weight was 41. I think the processor jipped us some meat; we didn't get nearly this much; even the scraps they gave us weighed only 2 pounds. It was the first time we ever had a lamb done, where we had it processed by is a very well-known Processor here in KY. We also wanted to keep the liver and heart; they didn't give it to us because they said the USDA said it was contaminated? My question is, how could it have gotten contaminated? We will do it our selfs next year. Wish we were in Ohio; I would bring it to you. Your breakdown of the Lamb was perfect and very informative. Thank you.
Y’all should do this with a whitetail!! Super awesome intel fellas
Quite interested I like the way that you cut that up very good program educational thanks😊
The best meal I've ever eaten was a goat in Afghanistan. Greasy goodness with naan bread and a host of vegetables. I WANT SO DESPERATELY TO EAT THIS MEAL AGAIN! Can anyone point me to a restaurant or a meal I can recreate?!
Same I basically recreated it for my wife and now that's all she asks for
Hunting season is coming up! Can y’all do more videos on making ground up deer jerky cause we all love when y’all make those deer jerky videos
Awesome video. I learned so much. Thank you.
So glad!
Thank you again, so educational and interesting. Love the video! Surprising how small lambs are compared to other livestock. I’m looking forward to the pork video. Since I have never seen many of these lamb cuts at my grocery store, I’m curious how people cook the neck slices and the shoulders. Mostly what I’ve seen are shanks, chops and leg of lamb both ways.
I used to freeze the necks from each 3 or 4 animals we slaughtered and casserole them. They're a good sub for Osso Buco too.
I've been wanting to smoke lamb. Those blade/shoulder chops looks like they might be good for BBQ.
Fantastic video.
I'm wondering if you could get a butcher to cut a rack of lamb ribs, non-frenched, for smoking.
I've never understood why anyone would want the rib rack or chops frenched. That's some of the best nibbles on the animal.
I tend to agree, but lots of people, my wife included, dislike all the fat that a good lamb has. Just tonight, I took an already frenched rack and trimmed it even further so after roasting, i carved it into “lollipops”. I saved all the fat I trimmed for the bird’s suet feeder, and the trimmed meat to eventually grind up for some other purpose.
My processor bones out the neck and shoulders, rolls and “nets” them into small “shoulder roasts” which are fine. Good size for two people with some leftovers. And, if I want, I can cut off the net, unroll and cut them up into stew meat, which makes great Irish stews and curries.
Thank you guys. Always enjoy your videos. Just out of curiosity, what breed(or breeds) of lamb do you use to process?
Thanks for your sharing, full support God bless 🙏👍🌹
That was amazing -thank you guys !
Great job guys!
Vry wonderful & systematic diagrams of both sides of lamb shown wid deir perspective area cuts & vry incredible knowledge for customers about yield of 80% can't get better den dat for 4month aged lamb
Did you add the bones/grizzle that weren't used??? I love lamb roasts, shoulder steaks cut thick !! Great video guys !!!
I now use the Bearded Butcher Seasoning as a carpet deodorizer 'use on anything in or around the house' 😊
Whatever works 😂
Great video!! Love these!!!
Thank you
Thank you, this helped
Great video guys
Truly enjoyed it, and the previous beef diagram you did.
Learned much from both.
Guess the next one to do is a pig.
Then you will have a video trifecta.
Keep up the great work.
Will do, thank you so much we are happy you enjoyed it!
@@TheBeardedButchers yes, a pig would be awesome.
Keep up the good work.
Greetings from Romania.
I could watch these guys all day! Makes me want to be a butcher!
You guys are awesome!!
Another great video, don’t know what breed of lamb that is. But would definitely make a great slow spit roast lamb, I like them when they have good fat content. That would come up a treat, would love to see a video of you guys cooking a lamb on the spit
Thanks, love the video.
Just as good as the first “puzzle”. Waiting on the Pork and Bison! ❤
Soon!
VERY cool video. And Seth works FAST!
He sure does!
WoW !!! If this video is as good as the beef one it's gonna be awesome !!!
From Morocco.good job bro . Thanks 👍
Gotta do a pig guys I’m waiting on that
They will. Also venison.
I'm freaking getting hungry just watching 👀 this. I remember the other Tear down videos. Wish you was closer I would definitely but from. Y'all
Love your content!
We appreciate that!!
great presentation
Thank you!
Bison diagram would be a great one!
Noted!
Our family raised sheep 40 years ago. We were really in the dark when trying to do our own processing. These are really educational videos.
Back then, it was more popular to do the breast of lamb rather than the riblets. Do you guys ever have any call for that?
I saw something like this on another channle but you guys covered every lil detail. nut just the cuts high paw
More of these even my girlfriend of ten years will watch. Great job guys
I love watching these
We're glad you do, thanks!
Love all your videos! But I know what your missing... I would love to see a video about hang times for home butchers and commercial. What the differences are between different times and for lamb, pork and beef! Please 🙏🏼🙏🏼🙏🏼
always a pleasure!
can;t wait to meet you guys in March
Love what you guys do I can not find the video where you guys talk about the sticky pads for removing hair off meat I want to find some
I ❤ these videos!
awesome thanx for the information
Think you guys so open a Butcher's school👍🇬🇧 35yrs in butchery trade
Absolutely fantastic video but good Lord, I was horrified by how you did some of those cuts compared to how they are done in Australia. A couple of examples are that we leave the loin chops longer, and the fact that we leave the shanks on the leg roasts. Great work!
Nice job, gentlemen. I learned to cut a lamb so much simpler.
A) take the shoulders off. Split the shoulders.
B) cut into shoulder steaks.
C) remove the hind legs.
D) split and cut into steaks, if a roast, we took it from the back leg.
E) split the rack.
F) take the ribs off
G) cut the chops.
H) grind unwanted cuts to burger.
Wrap and freeze.
I know that you have a different customer base than us. Our customers here want simple, so we give it to them simple.
I was following along and have about the same exact numbers for my lamb. I wish I could get through it that fast haha.
You lost me at the very end when you said that lamb was only 4 months old haha. My grass fed lamb wouldn't be nearly that big or have that much fat on them by that time. That's crazy. I normally take mine at 8 months or so
Scott and Seth break down an Elephant! LOL
I am so used to you guys working on cattle that working on lamb I almost forget how much smaller they are. Lol Delicious!
Heavy D is doing butchering..you are awsome..multi skills man how was the crew doing..
Can you please do a video of the ranch steak? It's in the Chuck area of the cow next to the Flatiron. I just ate a ranch steak and it was extremely tender and super flavorful. Just wondering how you would break it down