Customer: Hey, how are you doing? Oh is Paul around please?
Crew: Oh yeah, I’ll just run to the back and
Customer: Thanks.
Paul: How’s it going?
Customer: Paul, I’m doing a barbeque today, with just a leg of a lamb. (Alright.) And I’d like to pick one up from you.
Paul: Yeah, I’ve got some beautiful stuff. I just got it.
Customer: Awesome. So thanks. (Come around.) Alright.
Paul: It’s the new stuff we got in this week. It’s really great sir.
Customer: Oh so this is local eh? (Yeah.) Where’d you get them from?
Paul: All this stuff is local. This is from, I don’t know what… I think it’s in__.
Customer: Perfect.
Paul: So the first step in breaking down a leg, we’re going to take his section up, we’re going to it the dirty old fashion way. With the hands side, gives it a cleaner cut and just nice altogether.
So the way this is done, we count down ribs. It’s not as easy to see on this one just because it’s not split open.
Customer: When we open them up, you can count the ribs down for us.
Paul: Yeah I can just show you again once it’s opened up. (Perfect.) So I just like to give myself a mark there. Let’s split it open. Now we can get a better look at it. So see, you start at the first rib, we’re going to count down, one, two, three, four, and right in between there, is where we take the shoulders off. And the reason you do that is because after the fourth rib you get seven really nice rib bones in here, which is where the rack of lamb comes from.
Customer: Sweet, which is a different awesome cut and with saw?
Paul: Yeah, thank you. (No problem.) So that’s our shoulders. We’ll just set those aside for now. Now, then the next part in getting us a boneless leg of lamb will be to take the legs of the lamb. Now for this, we turn it around, we kind of feel for the small of the back, just like on a person, where you kind of bend down, you can feel the, the one in the, you feel it. (There is a notch in there.) So we’re going to take this out of that. We just cut straight through the spine.
Customer: Now obviously this isn’t something you could do at home. So you have a nice butcher, (Yeah.) you make him your buddy, give to him a couple extra dollars at the end of the day and… (I’d be happy to do it.) Yeah.
Paul: Seems really putting up a fight. There we go. So this would be, I know it’s not necessary but this is you loin and rib section of the lamb. Your rack of lambs is going to come seven bones from here. (Ok.) So that’s the part that a lot of people are used to the lamb chops from and the rib chops, the nice ones are the French bone. And after that, you’ve got your loin. For the basic lamb when chopped looks some way to a T-bone sake but from a lamb. I’ll put that aside too.
And these are our two legs. I’m just going to take it over to the band saw and split it in half along the spine.
Customer: Now it’s; easier to split the legs of the lamb with the band saw than doing it with my hands?
Paul: Yeah, just getting the accurate cut when you’re together like this, because of the shape of the bones as you can see it, it’s sort of an oddly shaped bone. It’s harder to go through at a clean angle so you’re always better off to do it this way.
Customer: It makes them seem really nice and __.
Paul: Now the first step in doing a boneless leg, you’re going to want to take the shank off. So you get the nice most part of the meat. So we’ll take that back over to the band saw. One quick cut. (Yeah.)
Customer: Now what do we do this guy for?
Paul: That lamb shank, you can treat it as if you would, well any other shanks of animals. You could brace it, have it for soup. A lot of people will take the main part of it. You can throw them when you’re doing a soup, you can use it for stew. It’s a slow cooking meat though.
Customer: But versatile.
Paul: And now butter flying is you know basically is this is opened up as a butterfly’s wings would be spread. So again, we’re looking for this seam here which will separate the muscles from each other.
Customer: So whenever you find the seam, the best way is cut, butter fly open it?
Paul: Yeah, if you’re butter flying something or trying to stuff something, you want to look for a seam because that way, it’s most natural way. I mean, we could just start cutting into this and folding it back but then you’re going to have damage the meat that’s not done the natural way. So if you take it along the natural seams then it folds back easy, it cooks very well. You just get a better end result.
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