How a Master Butcher Bones and Rolls a Whole Lamb

In this video I break down a whole lamb from start to finish, showing how to bone, roll and tie each primal cut including the breast, shoulder, hindquarters, leg, loin, and best end. Along the way, I share practical butchery tips to help you get the most out of every cut.

00:00 - 00:22 Introduction
00:22 - 03:19 Breast of Lamb
03:19 - 04:34 Lamb Kidneys
04:34 - 13:41 Lamb Shoulder
13:41 - 15:24 Split Hindquarters
15:24 - 22:56 Leg of Lamb
22:56 - 25:23 Chump End + Lamb Chop
25:23 - 30:13 Loin of Lamb
30:13 - 33:57 Best End of Lamb
33:57 - 34:28 Outro

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