How To Debone And Roll A Shoulder Of Lamb..
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- čas přidán 5. 03. 2018
- A Quick And Easy Tutorial..How To Debone And Roll A Whole Shoulder Of Lamb( boneless) Ready For Roasting..
A quick and simple demonstration on preparing a boneless lamb shoulder ready for roasting..
To Cook, Pre heat Oven, to 450°f/230°c..
Put your lamb In the oven @ Gas mk.8 450°f/230°c for 25 minutes..
Then turn oven down to Gas mk.4 350°f/180°c, and roast for 30 minutes per pound lb in weight..
If you want pulled lamb, after the initial high roast, cover with foil and turn the oven down to Gas mk.3 325°f/170°c and give it 45 minutes to the pound lb
How To Tie A Butchers Knot..
• How To Tie A Butchers ...
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. - Jak na to + styl
Another fantastic tutorial. Thank you Scott!
Excellent job!!!
Thanks for 'the learning!' And for the showing.
LOVE This!!!
I am a retired butchery teacher in Belgium.
Attended butchery school in 1972, learnt everything at school but also through weekend work in slaughterhouse and find the videos very interesting.
Really the craft. I also collect old books about the butchery trade and if people are interested I would certainly like to share information.
Dear Scott ... keep up the good work. I have been following you for a few years but am now joining.
I just did this, for mothers day meal tomorrow thanks (I even used your knot) put stuffing in it before I rolled it
Lamb sounds good!
Sound is really good Scott 👍
Love ya Scott did this years ago in Stoke ...kids tiny ....over here can’t get the same cut ...love your show....
Excellent job Scott
Great skills and a beautiful joint to grace any table!
I love it like that. Your videos inspire me to cook great meals for my family. I love lamp. Great way to cook it. Cheers RH
Huge fan of your vids
You make it look easy! Beautiful piece of meat! I'm always learning off you.
two videos in a row yay!!
Nice work mate. Spot on.
I know you’ve been cutting for 30 years but watching your knife skills is absolutely amazing!!!
Loving the vids Scott 😉 going to give it a go myself
amazing
Thanks to you Scott, this is favorite way to cook lamb and venison shoulders!
Why do you preferred rolled over bone in?
Just discovered the channel whilst furloughed because of Covid outbreak. I love boned shoulder, I like to stick a thin knife into the joint & push Cloves of Garlic in. Has to be a good garlic, not the supermarket rubbish. I’ve always fancied lying a thin ring of black pudding into the centre, my farm shop butcher in Herefordshire sells a really peppery, and not too fatty, beautiful black pudding. Doesn’t make it himself, comes directly from the slaughterhouse where his own beasts are slaughtered. Love the videos, me and my sausage making dad ,82, are definitely doing some white pudding when he comes out of isolation 👍👍
So delicious.
Great work bro
Another awesome video, I’m off to buy lamb shoulder.
Thanks
You just solved the question "What's for supper tonight?" As always fingerlicking good and love to see the master at work.
Smashing!!
"Slam in the lamb."
hello there Scott , you always make great and interesting video's, greetings form Netherland!
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I want some please thanks for sharing 👍🏻👍🏻👍🏻
Love your videos. Always look forward to them . As I learn and try it. Mind you I don't do it so well. :0)
Hey there Scott! Thanks for the great tutorial. Whats the benefit of boneless and rolling over bone in?
Thank you Scott, have you done any sous vide cooking with all the great cust of meat you do? Maybe post some of that for game.
Honestly im probs never gonna make anything you post lol i just watch it to make myself hungry and wish i had someone to make it for me..
Too yammy Thanks.
Super
Lamb, the King of Meats.
I have such a love/hate relationship with your channel Scott!
I love to watch & learn from them...
BUT...
I end up so damn hungry! :)
Wow you made that look easy thank you for showing use, as well as the veg I would have put the bone underneath the joint for extra flavour great vid thanks again.......good luck
A. Demain.
wish I wasn't the only one who likes lamb and goat in my house. damn it man!!!
Do you have a smoke alarm with a low battery? I noticed the odd chirp in the last video and here it is again. Or am I wrong?
Great video! How long in the oven?
Very nice! Gotta try that with a venison shoulder. Do ya think that would work? Maybe some bacon slices on the top for flavor and fat? Anyways...got me thinking lol. Great video. Thanks for sharing.
Well your subs are climbing brother , good on ya !!! You been watching the new series of masterchef ?? Just a random question for you lol 😀 #SRP
Hello - are the temperatures you mention fan or non-fan? Thanks
Videos make me Hungry 👍👍👍👍👍👍👍👍👍
Seems much easier than doing the leg
Is this considered your Easter episode, or will we be graced with a special English Easter SRP?
I am going to try this with the next deer i kill. I think it would work the same and give me another option with the shoulder.
Two vids in a row....we have been Spoilt 👍
what knife do you use? i think you need a better knife for general veg chopping. you cant use that one for chapping a carrot!
My favorite....what the heck happened to your left hand?!
Brian Eaton what's wrong with it 🤔
I wish I would have given it a go my butcher made a mess of it
Hi Scott what weight was that shoulder? Last time I asked my butcher for a shoulder he fobbed me off with something that looked like it was from a hamster
You nutter! Don't go telling people about lamb shoulder. That's the best kept secret. I treat it like a pork butt. 3 uncovered and 3 coverd. Shread that puppy up mix a little mint jelly with some cider vinegar and Bob's your Uncle!
Keep the bone
You looks oversize already