Is this a real cook? Thank you for the video, as it's very clear when explaining how to cut the meat on the bones. HOWEVER, is this how you hold a knife? With your index finger on the blade? That's not how a chef holds it , as you don't have a good grip & balance.
Measure your 4cms. I can guarantee u that was 10cms one end and 8 or 9 the other end. People really don't get real measurements. Great video but get your measurements a but more accurate
Everything I know I learned from this guy. He’s my mentor.
I rather get the little bit of meat on the bones. It might not be much but the flavor released from the bones makes it so good.
Thank you! You made it easy to understand
Excelente información. Saludos desde Caracas-Venezuela
Thank you for the holidays! Thank you God Bless
lovely content
That's one heck of a knife.
Nice cooking i love that
Is this a real cook? Thank you for the video, as it's very clear when explaining how to cut the meat on the bones. HOWEVER, is this how you hold a knife? With your index finger on the blade? That's not how a chef holds it , as you don't have a good grip & balance.
Why using white chopping board for meat,,,,?
Meat shouldnt be cut on a wood board - needs to be plastic so you can wash it
@@olliverboii he means the colour - it should be red.
Do I leave all that fat on the bottom?
why would you cut a rack into lollipops before cooking it
Did he say paddywhack?!
Yep, then he didn't even take it all off
Okay tak pNtai
Measure your 4cms. I can guarantee u that was 10cms one end and 8 or 9 the other end. People really don't get real measurements. Great video but get your measurements a but more accurate
Why are they so small ?
Because that's how they are the rib eye of a lamb is tiny, also lamb is usually slaughtered at about 6 months old
Because it's a lamb and it's a very young one. Big ones mean older lambs which means tougher meat.
Such a waste of food..... so sad
Definitely Not a trained butcher or chef. Why would the BBC publish such a poorly skilled video ??