How to Butcher a Lamb.

In this video we are butchering a lamb at home, not for economy this time, but for celebration joints and butcher’s choice specialties worthy of the feast table.

Steven shows you step-by-step how to process a lamb.  He breaks the whole lamb into luxury joints and feast pieces for Christmas, birthdays and big family gatherings. You’ll see exactly how we go from carcass to cuisine: clean breakdown, tidy presentation, and strings lined up for beautiful roasting.

If you are looking for free butchery courses then take a look at Steven's other videos.

Here are the cuts Steven prepares in the video:

Whole on-the-bone leg – centerpiece roast for Christmas Day
Rolled “tunnel-boned” leg (bone in for flavour, slides out to carve)
Chump steaks from the leg – quick teas and meals
Twin French-trimmed racks – pure showstopper
Rolled fillet end of loin – a refined butcher’s choice
Two rolled shoulders – generous celebration joints for a crowd we will use on Bonfire Night
Scrag end for soups & stews, stock bones, and mince for shepherd’s pies


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