How To De-Bone A leg Of Lamb. TheScottReaProject.
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- Опубликовано: 18 окт 2024
- How To DeBone A Leg Of Lamb, Method 1.Mini, Boneless, Lamb Roasting Joints. A great way to get more from your leg of lamb, breaking the lamb into its primal mussels and tying them ready for the oven.More manageable/usable cuts, less waste.many thanks
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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..
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Brilliant for single people. Buying the whole leg is so much more cost effective! Thanks Scott..the movement IS growing.
A butcher in Vancouver, Canada just wants to leave a comment so you know he's a huge fan..and so you know how far away your influence spreads. You're OG!
" that's rock 'n roll baby"!
A great way to use a whole leg of lamb, well done Scott.
I have watched many butcher-related videos.
This. Is the very first one. Using the term "de-bone".
Thank you for your manners and respect to the fellow public!
The lamb leg videos have been a huge boon Scott. I get a lamb this time every year from a Crofter, via a work colleague authentic auspices of the local craft butcher. The first year we struggled with the legs, far too much meat for 2 people. Then I remembered how useful your videos on breaking down a chicken had been (I never roast a whole chook anymore) and came to see if you had any suggestions for lamb legs. Thanks to your vids I’ve bought a decent boning knife and a bone saw and for the past 3 years have broken the legs down to mini roasts, chump chops and a pile of stewing meat. A million thumbs up!
Absolutely brilliant. I'm a single old man and can now split this up to get 4/5 good meals. Thank you.
I did this! Ended up with three small roasts and enough trim to make a pot of lamb and barley soup. Of course, mine was not near,h as neat as Scott’s, but I sure felt accomplished.
love the bands Scott so quick and simple!!!! makes a nice presentation when used.
I love your videos Sir. You efficiency with knife work is amazing. Thank you for sharing.
another quality vid from the master, lots of variety and no waste, keep 'em coming
love your work you are so skilled thanks for sharing
Aother brilliant vid that I will never use as I live alone in a tiny flat with a fridge smaller than a suitcase and a freezer compartment the size of a shoebox. It is still a brilliant watch, nice one.
Hey Scott, I think you put out the best videos on this topic. I frequently recommend your channel. Keep it up!
As I was watching this i was thinking your knife is normally alot sharper and then you say those words "my knife could do with a sharpen" 🤣🤣 great vidz though.. 👍👍🙏🙏🙏🙏🙏
You , like all craftsmen in their art, make it look so easy. Great stuff Scott.
agreed
very nice scott. I havent done to much with lamb as far as butchering. ill have to "give it a go".. thanks for the lesson.
Thanks Scott it an awesome video, I have learned a lot from your videos.
I’m definitely going to give this a go.
Thanks again
Great way to make a leg 'o lamb go further....! thanks Scott
Love your vids Scott...
Keep them up !
How about some cooking vids for Lamb. I'm raising them and need some ideas.
I was told lamb needs to be cooked fast and rare... that slow cooking makes it tough. True?
Cheers mate.but the cooking fast thing is not entirely true, take the shoulder my favourite part, roasted slowly it really takes some beating....or should that be bleating!!!!
+TexasPrepper2 I see Scott has already replied, and I agree slow roasting for lamb is amazing! Other than that, one of my favorite things to do with lamb is a curry. The indian flavor profile is similar to mexican (cumin, cilantro, garlic, tomato), my brother in law and family all live in Texas, and although it took them some convincing, their southern classics palettes really enjoyed it. Plus its great for more mature animals and the cheaper cuts of meat. Hope that helps
Keep on rocking you'll have 100k no time and it's not goin to stop there my man. Great work.
for roasts like these I roast them at 350 for 30 min to an hour depending ln the size. comes put a beautiful medium rare and absolutely delicious. then I take the shank and any scraps and make stew out of then.
Genius as always Scott. I love your videos. Keep up the good work.
Looks fantastic, love lamb.
My father bought a whole leg of lamb. It is funny because only he and I will eat it. He has dreams of taking it up to our lake house and me cooking it over a fire for hours. He said I would like it because that is how people used to cook it, and it’s like when I catch a deer. Well I grind up the front shoulders of a deer, and basically everything else becomes steaks or stew meat. I’m not a fan of roast meat. I mean I do like a good pork roast now and then, but I like the sear on a steak or the tenderness of a proper stew. As for roasted over an open fire. 8 don’t have time to watch a fire for 4 to 6 hours. I go up there to fish, and I want to fish.
always excited to see a new video notification from you Scott!
Thankyou for being such a legend
Thank you for this, all I need now is a sharp boning knife.
I think you can read minds. Been doing your how to debone a whole chicken tech a few times now and the good lady says how about lamb?..then boom you show me :)So yes please for more.
scott can you do a lamb and mint pie video. im yet to find a good one on youtube and you are the king of the meats!
Great video, thanks for video mate !
Another great video Scott, thanks for the tip mate. I will try this on my next lamb as only 2 of us at home these days.
Wonderful video sir! Great meals for two people with a wonderful salad! Great, now I'm hungry. As usual Scott you've made me hungry for a steak. Time to get the pan hot! :)
great vid scottt. . what i like is that u can have a joint each as when u cook them they gona get smaller anyways.
and lets face it a leg of lamb is in most cases difficult to handle . i.e in the fridge and carving..
cheers , Hic*
Superb! Thought I was doing well just getting a shank and a big boned joint out of it which I dice for curry. Extended family love my curries btw. Great to know about that gland I've been thinking OMG the lamb as a tumour in its leg! Put my mind at rest and will definately spend some time trying this. Usually save shanks till we have a few and slow cook but have wondered if we could mince them down? Cant wait for next in series.
Awesome, brilliantly done
Loving the dagger grip
Scott! Another brilliant video. I'm adding my list together of projects to do with my broken arm heals. this is now top of the list. thank you for sharing these talented videos Blessings ChefMike
Thanks Mike much appreciated mate . speedy recovery my friend. Cheers
Scott Rea Thank you Scott.
Scott my man, these videos are amazing!
I'll start practising as soon as I get my hands on some legs of lamb!
I LOVE your videos!!! ❤️❤️❤️👍🏼
scott love your vlogs keep them coming buddy
Love your videos. What would be great as a subscriber to see is a defined schedule, videos on the same day every week, or every fortnight; or a series of videos looking at one particular animal or cut. For example watching this on Sat, then a couple of videos over the next week, month, whatever time you have showing how to use those cuts (I really like your recipe vids too). Something that gets subscribers to interact is always good.
Great video looking forward to "part deux"......
WELL DONE
Great video well done
Look forward to the next vid.
I know you have done this countless times. I'm going to attempt this lamb for the first time. is there a particular knife designed for when you reverse/bone? I think for us newbies it could be dangerous? maybe a short blade with an adequate handle? thanks Scott. also, better to leave more fat on the lamb?
Hi! I just bought some silicone cooking bands on Amazon, similar of those you used on the lamb's meat.
Could you use all the leg to make kebabs ? Love you videos mate. Rob
Awesome Video!
foookin awesome
really good
Super shef❤❤❤❤
thats a very nice whatch
Love the new tats Scott :)
hey Scott is there anyway you could show us how you cook a leg of lamb? I'm just looking for new ideas
Scott, at 4:04 you said you would leave a link to were we could buy those food grade bands, no link spotted...so I gave a search on the net, found loads of other food grade bands but not the type your using for meat...which I often find on joints from my local butchers etc, it would be good to get the one's your using, so any chance of that link please. Thank you.
Your lamb in UK is so much better than here in Canada. I guess because they naturally graze on that green grass all day.
Great video as always Scott. Lamb has always been my favourite meat. my best is butterfly on the BBQ! BTW can you do a similar for on a shoulder? more bone I know but better flavour! yum! sad I'm cooking sirlion of beef... want a piece of sheep now, and before the jokes begin I'm half welsh OK RUclips!!!
ruclips.net/video/TJF7vqK1bb0/видео.html
There you go Rich.cheers
+Scott Rea cheers brother.
احسن جزار في العالم
Nice video keep it up
Hi Scott me again good show you've got going there no offence in my comments to the man just the expression .. all the best
+Clive Marshall no worries Clive.. No offence taken..
I grew up eating lamb. It was usually when we had company from out of state, though. Lamb is not generally found in the markets here in the States. Oddly, they raise hundreds of flocks of sheep in Texas and they are marketed overseas. Any lamb found in the shops here are from......New Zealand.
There are butcher shops springing up here where the meats are raised and butchered locally. A lamb will cost about $300; which is a deal.
Suheil knows this...
hi Scott, please make a deer sausage recipe!
Hahaha.. 'What the hell are you doing, Scott?'
No I love this vid! Love seeing new ways to carve a leg of lamb. Please upload more of your techniques
have you the link for the bands
String and proper knot kid that's the secret everytime
+Clive Marshall glad you told me, only 30 years in the trade...
Isn’t there a gland that needs to be removed
I found Wally ;)
Only joking, good video :D
+scottmillsclips just got that,,,,,i like it
+Scott Rea Like the new tats brah...especially the fleur de lis...Im form New Orleans so I noticed it right away...
I just saw a thumbnail for a Jamie Oliver video on the same topic and he's wearing the exact same apron as you. He is clearly copying and watching your videos! 😉
Sefilms 50 shades of grey
anybody else hungry :/
stop making me hungry! !
Fairway beef...
I am sure that you will find good way to make it on WoodPrix Webpage.
I have deboned a leg of lamb before then I ground the meat in the food processor.
The expression your looking for is 'to bone' not to debone yeah
+Clive Marshall don't try and be clever Clive...
And don't teach your granny to suck eggs mate..
foook off
That is right clever dick, go and watch how to videos on how to blow a trumpet.