How a Master Butcher Breaks Down a Whole Lamb

🐑 FULL LAMB BREAKDOWN | Every Single Cut From One Whole Devon Lamb 🐑 Watch as we butcher a beautiful whole lamb from Newton Abbot, Devon, all the way down into every individual cut, the traditional way, taught to me by my father and his father before him. This 22kg beauty is English lamb at its absolute best. Between June and October, once the spring lamb has had time to settle and the sun's been on its back, it doesn't get better than this. Like strawberries in season. Just look at that meat, it's like cream. In this video you'll see exactly where every cut comes from and how to get the most out of it: ✅ Kidneys, cored and ready for the pan ✅ Breast of lamb, boned, rolled and stuffed for slow cooking ✅ Pair of shoulders, plus how to get half a shoulder and where the shank sits ✅ Barbecue chops (aka middle neck chops), a proper hidden gem ✅ Neck fillets for curries, casseroles and skewers ✅ French trimmed rack of lamb ✅ Loin chops and chump chops ✅ Butterflied leg of lamb for the barbecue ✅ Lamb shank for the perfect slow cook ✅ Restaurant style rump of lamb ✅ Boned and rolled noisette of lamb, perfect for two Plus proper cooking tips throughout: slow roast temperatures, searing, marinades, and the dinners I'd make with each cut. The golden rule of butchery? No wastage. Every bone, every trim, every off cut goes into a wonderful lamb jus and stock. As my dad always said, it's not what you sell, it's what you waste, that's where the money is. Lamb has been the cornerstone of Lewis's since 1931. This is butchery done the old fashioned way, with respect for the animal and nothing wasted. Tell your friends! Online Shop 👉 https://lewismeat.com/