How to Cut and Cook Rack of Lamb! (Lollipop Lamb Chops) | The Bearded Butchers
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- čas přidán 3. 06. 2021
- Today, this one is going to be about lamb. At Whitefeather Meats, we've processed thousands of lambs, but we've never tried rack of lamb for ourselves. Today, that's going to change. In our other videos, we've focused on processing the lamb and getting it broken down. This video will focus on the rack of lamb breakdown and we'll finish up with a rack of lamb recipe over an open fire.
It's brother vs brother in a head to head showdown, who wins?? Sean (Chipotle) or younger brother Seth (Cajun)? Watch the taste test at the end to find out!
🌡️ bit.ly/3KyRbJI Seth's meat thermometer 🌡️
🧤 bit.ly/3UKYItW Seth's heat resistant grill gloves 🧤
🧂 bit.ly/3o9BqS7 Need to season your steaks? Check out our store! Get the 6 pack right on the homepage.
🔥 Check out burchbarrel.com/ and use code BEARDEDBUTCHERS at checkout for 10% off!
🔪 meat-your-maker.pxf.io/0JB6rR No band saw? No problem. Check out this great MEAT saw instead
🔪 bit.ly/3cDDxG1 All the Bearded Butcher cutlery (HURRY it sells out FAST)
🥢 amzn.to/3D7peDT Seth's meat hooks
🧤 amzn.to/3quiP28 Latex Free Food Prep Gloves
For more background, check out the other videos in our lamb series:
▶️ • How to skin a Lamb | T... How to skin a lamb
▶️ • How to Butcher a Lamb ... How to butcher a lamb
▶️ • Video Farm to table Easter lamb
Index:
2:35 - How to break the leg of lamb hindquarters off of the lamb carcass
3:29 - Seth breaks the rack of lamb in half and trims it up so he can make it pretty for the meat case
6:06 - Remove the rib membrane with your meat hook (link in description)
7:14 - Starting just above the eye of loin, you'll make a cut along the length of the ribs to remove the meat and expose the rack. Don't forget to remove the yellow cord
8:15 - Remove the meat from between each rib
15:01 - Seth fires up the Burch Barrel with hard lump charcoal to cook the rack of lamb over an open fire
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com/stores/page/CA...
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Growing up in South Africa, we love lamb and the best lamb come form the Karoo, we never cut the meat out between the bones - Old saying the best meat is the closest to the bone - 🙂 But there is nothing wrong with these Mini - Tomahawk´s. I know they will be making mutton sausage and I love that just as much.Great video like all the million other ones you have made.
Absolutely love the full process, you’re not just getting meat and cooking it like every other CZcams channel. It’s all literally from the ground up. I love your guys energy and positivity, keep it up Bearded Butchers!!!
Shannon! Whooo! Pennsylvania born and raised!
Sitting in the hospital after my wife gave birth to our son and I get a bearded butchers video. Score!
Congratulations bro
Dont let them vax your baby
Congrats 🎉🎊
Congrats enjoy every second
Congratulations
Tomorrow some friends and I are getting together for some barbecue. I am going to smoke some ribs ''3,2,1 method'' with apple wood. And smoke some chicken legs and bbq some steaks.
scott be teleporting from who knows where when the work is done haha
I did two racks, frenched, for a guy the other day. When I finished, I interleaved the ribs, and presented the two racks as an A frame longhouse of meat! The guy whistled and said "fancy!" but more importantly, one of the old Italian butchers I work for, had been watching surreptitiously, from start to finish. "Wow, you did a really beautiful job there, well done."
I was beaming the rest of the afternoon.
That's called a guarded of honour as its like two rows of guards inter linking swords . If you see them together each end you can make a crown as a centrepiece
Here in Australia we cut them up and call them a cutlet. Then you hit them with the side of a meat cleaver to flatten then crumb them with crushed corn flakes. Bake or grill. one of the most expensive cuts on the lamb here but worth it .
You gotta love a good Merino Lamb Cutlet on your plate.
Well guess what? The Bearded Butchers special blend of seasonings (6) selected bottles and I am an expert on seasonings. Being from the Gulf Coast near New Orleans ( Nawlins), 18 years in Florida and 22 years here in Utah Mountains , these are the best seasonings ever. We get fresh lamb here like tonight plus did some Cajun Seasonings on some fish and it’s outrageously fantastic. It came today as I said we live in the mountains and have a P.O. Box so my wife picked it up and thought I ordered something to help my beard. Lol. Cajun, 2 Black, Chipotle, 2 Original . Way to go guys! What a fantastic product! Ohhhhh, I got hog casings so on a lower budget level with my kitchenaid grinder and extruder I’ll be making sausage and hotdogs very soon. Yeah baby. I’ve got a Victorinox knife as well.
Thanks dad!
I love to see that brotherly and family love this is what American life should be about back to the old basics family friends and love💝
I agree man.
Well said!!!!
That lamb looks really great. I have never had lamb before. I will try to cook one as you guys did. God and Family mean everything. It is great when a family and in-laws work as one family. What a blessing for your dad. What a legacy to continue. Family makes special days and holiday celebrations so very special and their memories last a lifetime. God Bless Guys
Its a good day when you just got done opening a box from BB. Then you look on CZcams and there is new BB video. Great videos 👍.
i love how you guys are soo humble and always family oriented, i hope to make a business and hopefully be able to work it with family.
I am an Australian, I've been eating lamb all the time for the last 60 years. Lamb beef pork all very nice. Great channel you folks present.
South African here. We LOVE cooking lamb on the fire. Have a look at doing a slow cooked lamb rib on the fire or more accurately the side of the fire. We call it a 'staanrib'. My absolute favourite! Love the channel!
I have been patiently waiting for the next video! I cant get enough of this channel. Thanks guys! God bless!!!
It makes my day when a video pops up
I really like that you show the cut and then cook. Thank you, great job.
You just took the words rite out of my mouth, your channel GREAT from start to finish, I especially enjoy watching and learning how to operate a grill/smoker.
Man, you show so much skill and care during the whole process. And, darn, you can also cook!
Good ol Charlie. Breakfast looked 😋
Nice work guys every time I watch your channel it makes me miss doing that did it for 20 years
wonderful video! what a life!!! that sheep was worth living
I've been watching you guys for awhile. It's really a lot of fun to learn from you. Well done!
We're in Chile at the moment and I've found a guy who'll sell us slaughtered lamb. It's pretty cheap here, maybe 100 bucks for a whole lamb, coming in around 50 lbs I would guess. With your help (and a few other CZcams vids), I've been learning how to butcher them myself. We tried using a local guy, but couldn't tell what his cuts were - at least not specifically.
Lamb is amazing. We've really come to enjoy it. At asados here, you put a leg on or whatever and cut off pieces as they're ready. With a big enough gathering, we'll have some large cuts of various animals on the parrilla, cutting off slices as they are ready and passing them around. It's really a nice way to share and enjoy company. BTW, when we do this, we leave as much fat on the cuts as possible. It flavors and protects the cuts. Plus, let's just shoot straight, animal fat is amazing for the body. We gobble it up.
Thanks for your work. We're likely going to be back in the States soon (TX), so we'll need to restock on our asado paraphernalia. We'll be looking you up when we land. :) If things go well, we'll have our own butcher shop before long.
Man that looked amazing! Great job at making all of us followers hungry yet again.
Those look phenomenal! I think I'm taking a rack home from work this weekend, you've got me salivating here.
So interesting to listen to you guys go through the process. Master class. Thank you for your time please keep up the good work.❤️❤️
Excellent video guys! Making my mouth water
Channel keeps getting better every episode learned alot from you thanks keep up good work
OMG I'm sooooo jealous. Looks amazingly tasty. Even better your enjoying it with close family. God Bless.
I'm from Africa. I've been slaughtering and eating lam my entire life. I love this channel and this video BUT I got to say this: Seeing him cutting the meat
between the bones was heartbreaking, lol! That is the best pieces of meat there is.
It seems to me that western style cooking is more about the presentation and the looks, and they substitute taste with all the herbs and added flavors. Just a question, when was the last time you eat anything just with a pinch of salt? Do you know what meat taste like without herbs or added flavors? Don't get me wrong, I'm not against it but if all your food taste like herbs then what's the difference between legs, ribs or shoulders?
I like different experiences and different ways of doing it but I'm just making a comment.
100% agree
What about just eating the meats with out any seasoning herbs and they don’t waste any of their cut offs fat bits of meat or all get used if you actually watch there videos
I get you, I would grill those parts in between the bones as well. But in their defense, these guys don't let anything go to waste. Those "scraps" are for sure made into sausages or lamb burgers 100%
@@reindeerss Of course nothing is going to waste. That's not the argument! Usually the scraps and the bits that goes into sausages, burgers and such don't taste any special on their own or they're tough to cook.... etc. But those parts are so good on their own so why mix them with scraps? That's my argument.
Totally agree with you. The delicious meat between the bones should have been retained as part of this dish, and so true...
" they substitute taste with all the herbs and added flavors"
--> Waaay too much shocking overuse of herbs and spices to deliberately disguise the fantastic taste of the meat itself. But...!!!....it's not just "western style" cooking - it's everywhere; what about Indian/Asian cooking, etc etc etc. It's almost as if the chefs are training the public away from the real taste of perfectly cooked meat! Then again, the public share that blame too (maybe it's a parent thing - indoctrinating youth on wrong things?).
Glad to see this. I think every vendor should have tried every product they sell. Love your videos!
Hello Bearded Butchers. I just subscribed. As a documentarian and journalist, for some reason, watching you during my break cutting up Prime makes my day. But as a journalist you leave me with some questions I would really love to know:
1. Do an episode on “trimmings.” there is so much tallow at your feet, mounds of bone and marrow cast to one side, and squared off trims. I know you don’t waste them or throw them away. Show your audience what can be done just like folks did in the old days.
2. You’ve got to put a guard on that bandsaw of yours! I watch on a 64 inch HD screen sometimes and I would be wrecked for life if you left a finger on one of your passes. Explain the technique anyway.
I shall keep my subscription. Thanks lads.
Great job. Looked great. Love the Birch Barrel. Heck of a concept.
You guys are just in your own league. Super cool job. Ty for sharing this skill set, the percentage of people that do this is extremely small.
This is the best meat channel for me.
Wow, we're honored!
That was awesome! Yalls family has a beautiful thing and thanks for sharing with us!
Watching another video from before I subscribed to your channel! You are always interesting to watch!
That’s insane you all have never eaten a rack of lamb considering how many you’ve processed. Better late than never.... Luv ur content gentlemen. Have learned a lot.
Same,I was shocked...I think the cutlets breadcrumbed was the first ever meat I remember eating.
Kinda shocked, I have been around a lot meat my whole life, but was fed old lam or sheep and the meat tasted bad.. that was along time ago..never ate lamb again :-) but yes its time to try again.
they ate it a lot, what they said is they never cooked it personaly
they ate it a lot, what they said is they never cooked it personaly
@@Smrtnyk @ 10:39 he said, "personably never had rack of lamb".. to that though, that doesn't mean he hasn't eaten lamb before, just not in this presentation
👍 Have a great weekend!
That was amazing to watch. I find the cooking method very unique. I like to cut up the leg and cook on a stick over an open fire with salt and pepper and finish it with pomegranate wine. Thank's for sharing your knowledge.
Mouth watering chops. Great job thanks!
Dudes.. I love your videos. Great content!
Very good guys!!! Looks delicious!!
Could you do a video completely dedicated to knifes. Why your knives. How to keep an edge on them. Sharpening etc please pretty please. Oohh I absolutely love you videos
Excellent idea! Here's the closest one we have for that: czcams.com/video/1x-MMXY-QhY/video.html
You guys should make a video seeing you work the whole day with no edits.
Excellent informative video on the wheres and how tos. Great 👍 job bearded 1’s.
Just visited for the 1st time yesterday absolutely amazing and great atmosphere can't wait to try everything but will 100% be back!
Another old video that I hadn't seen before. Very nice!
Man, I just ran across you bearded dudes on CZcams and you guys are badass. I'm now a subscriber.
I don't watch long videos unless they are BB's.... The best knowledge, guidance and all out farm to plate. So wanna do it on a pellet? I do olive oil and SPG, crank the timbdrline up to 460 and go meat side down for about 6 minutes, then flip and go till 128 internal on my meater. Hit with a little butter if you want - Rest for 10-15. Unreal. Probably better smoke on yours, but mine are simple and easy and incredible. Cheers Fellas!
Thank you for sharing that with us, and we appreciate your continued support of our videos.
My favorite CZcams channel love these guys and what there all about
I certainly admire a skilled trade. Great videos guys. Happy Holidays.
Made these for our sons wedding. Your presentation with the two racks bones crossed is called the "Honor Guard" and if you have two more tied up in a circle you of course have the Crown or King/Queen. We had both for the wedding feast. Thanks for all your wonderful videos.
Loving the scenery and drone footage. Keep it up brother.
You’re the first person that I have seen talk about the way Alton Brown frenched his rack of lamb string on a flexible metal handle that he slips over the bone then twists the handle and pulls it off leaving a clean bone
Great video guys. I came across a deal on two uncut rack of lambs just in time for labor day. Now I know how to cut, clean, prep, season, cook and the entire process thanks to you guys. Awesome!!
Great, thanks for watching.
The fat portion that you cut off can it be used or from your experience is it just throw away?
Informative, interesting and fun! As usual!
God bless all here.
Absolutely love y'all cooking ! Thanks...
You guys have a great family business, that's the dream. Great vid as always.
Great video! I was surpised that you guys have never cooked lamb.
Those chops looked incredible! I have to compliment you again on your mad knife skills as well. Compliments to the farmers who raised that lamb, too! Those racks were huge and had great color. Being primarily a supermarket meat cutter (I have done private butchering as well) based in New England, we usually deal with Aussie or New Zealand lamb which is not nearly as big as that was. Also, the meat is much darker, almost bison red/purple. Anyway, great vid 👍
Love my Burch barrel, will try this this weekend! Would love to see a longer smoke and how you guys would go about it
Seth, rack of lamb is absolutely awesome. Even just cut into chops, and grilled. Soo good! My mouth is watering!
Way to make me drool guys. Like most Aussies, I love lamb. You cooked it perfectly.
I lived in Iceland for two years while in the military and acquired a taste for lamb while up there. I wish I could have gotten the recipe for the red wine marinade that the sliced leg of lamb was packaged in. It was so delicious.
Thank you for sharing this amazing content with us. Now I need to go raid the fridge. LOL!
I stopped in at your shop the other day and was very impressed! So far I have tried the ribs and chipotle lime chicken patties and both were amazing.
Good on ya from Australia. Looked perfectly cooked. Love lamb
A+ on the lamb chops! Birch barrel never seen one before really cool I will definitely have to check out there website.👍🏻
Hi guys, sorry I don't reply often but I do watch all of your videos when possible. Thanks for the great information and cooking segments you show us. Keep the great work up, Love it.
Regards
Pierre
Another great video guys. Just broke down a hog using some of your tips and videos. Thank you for the education and sharing your knowledge.
Everytime you get me hungry guys 😁
Well done on these racks 👏 👍 👌
I’m hungry. Looks outstanding.
You guys are bad ass, I enjoy what you do and how you share what is so foreign to most of us…Thanks!
Seth, Scott you guys are just amazing!!!
Nice job. I'm going to get some and try it!!
Rosemary and garlic always when cooking lamb. As an Australian thats often.
I love the look of those lamb lollipops 😋. I can't believe that it's taken you guys this long to try eating lamb! Now that you've tried it I hope to see more lamb cuts. 😁
Very good looking lamb, done perfectly.. i was in shock though to see the neck being chucked onto your trimming table. The neck makes absolutely beautiful stew. Cut it into slices and stew it low and slow. Absolutely fabulous you will see...
Theyre also cutting stew meat, stir fry, kabob meat etc. on the trimming table.
That’s some great looking lamb chops. Very well done.
You guys need to have a teaching series on MasterClass!
That would be such a great opportunity! Fingers crossed! 🙏
My mouth is watering!
Man’s an artist with that knife
I really learn a lot from your videos. I know what to look for when getting meat now. Thanks !
Glad to hear it!
Man, I cut meat for a grocery store (one of the very few that still does that in my area) and we just take the lamb racks out and put them in the case. We NEVER trim them. We get, maybe 3 whole lambs a week and we don't even trim those chops. Our customers are just used to getting every ounce of meat that exists on those ribs at this point. We might make them look pretty for the holidays. But otherwise, you're getting all the meat and fat. LOL
I'm with you!!
Patiently waiting for the elk hunt/cook. great job guys.
Thanks you so much for sharing very interesting i am huge fan from Canada
Rack of lamb is amazing! But is extremely expensive by me. the shoulder has been a very good alternative. My father who also watches your videos does an amazing version. (Hi dad) lol. Love watching you guys!
Brother Sean must have enjoyed the Chipotle seasoned lambs for sure. 😂
Kibbeh is an EXCWLLWNT dish for those lean trimmings. YUM. My family loves lamb chops and crown racks of lamb and leg of lamb --- don't get it very often but it is great. Chops too!
Rooster, hello, COSTCO carried all sorts of LAMB vacuum packed NOT FROZEN , from AUSTRALIA, 🇺🇸🇺🇸🇺🇸🇺🇸
I love when little Charlie gets to have some too!!
Awesome video boys love the spice
Just called my butcher to locate some lamb lollipops 🍭......Thanks for the savory puddle once again 😀👍
My mouth is just watering it look so good❤
Awesome video and great meal
Hello love your vlogs....watching from the Fiji islands
We always eat lamb with a mint sauce which is fresh mint chopped up then put in with vinegar and a small spoon of sugar and we eat the sauce cold it’s beautiful
This video was so amazing great job scott your the best cutting foods ever
Wow, thanks! Glad you enjoyed the video 💪
Love the Black Rifle can! those guys are the best in their business just as you are
Agreed! 💯
WOW. Great video. Thank you.