#lamb #masterclass #butchery
In this Beef + Lamb Masterclass, James Smith, better known as "The Tattooed Butcher", takes you through the simple steps that you need to know before you try boning and butterflying a lamb leg at home.
Butterflying a leg of lamb is a great intermediate butchery skill to learn, and a butterflied lamb has many advantages over a regular leg of lamb. Firstly, butterflying a lamb leg increases the surface area of the meat, meaning it can take on more flavour from marinades or spice rubs and can be stuffed with flavourings before being rolled and tied. Additionally, not only will butterflying lamb cut down the cooking time, but it will also make cooking this tender, tasty cut possible on a barbecue. Lastly, a butterflied leg is easier to carve.
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--- Contents of this video ---
0:00 – Introduction
0:10 – Tools/Equipment you'll need
0:51 – Finding and Removing the Aitch-bone
1:28 – Boning the Leg of Lamb
2:40 – Butterflying the Leg of Lamb
3:21 – Marinading the Lamb
4:33 – Cooking the Lamb on the BBQ
5:29 – Conclusion
