Lamb shoulder butchery lesson

Summary

In this informative tutorial, viewers are guided through the process of preparing a shoulder of lamb. The expert butcher demonstrates how to remove the rib cage, debone the lamb, and trim excess fat and gristle. Emphasis is placed on maximizing meat yield, carefully removing glands, and using proper knife skills for precision cuts. The lamb is then rolled, tied with a Lancashire speed knot, and ready for cooking. The bones and scraps are perfect for stock, while the diced meat can be used in stews or curries, making this a highly educational and practical butchery lesson.

Takeaways

• 😀 Properly deconstructing a shoulder of lamb can help you maximize the meat yield and utilize every part of the joint.
• 😀 You can use different cuts of lamb from the shoulder, including lamb shanks, shoulder chops, and minced lamb for various recipes.
• 😀 When removing the rib cage, it's essential to keep the intercostal muscles (the muscles between the ribs) to preserve as much meat as possible.
• 😀 It's important to maintain the sharpness of your knife throughout the process to ensure clean cuts and minimize waste.
• 😀 Use a butcher's saw carefully to separate bones, ensuring you only cut through the bone and not into the muscle.
• 😀 Pay attention to the location of joints and bones, using the point of your knife to carefully navigate around them without cutting into the meat.
• 😀 Always remove excess fat, gristle, and bone chips, but leave some fat on the meat for better flavor and moisture retention during cooking.
• 😀 Tunneling out the bones (like the blade bone and neck bone) requires careful technique to maintain the integrity of the meat.
• 😀 When rolling the shoulder of lamb, scoring the fat lightly improves the presentation and cooking process, ensuring even cooking throughout.
• 😀 Tying the rolled shoulder of lamb properly with butcher’s twine is essential for an even cook and a neat presentation.

Q & A

What is the first step in preparing the shoulder of lamb?

The first step is to remove the rib cage. This is done to maximize the amount of meat from the shoulder, particularly the intercostal muscles between the ribs, which are valuable for flavor.

Why do professional butchers often remove the rib cage, even though it contains meat?

In professional settings, the rib cage is often discarded because it costs more to remove the meat than the meat itself is worth. However, in a home kitchen, it’s worthwhile to keep it for better meat yield.

How do you safely remove the rib cage using a knife?

To safely remove the rib cage, you should use the point of the knife to carefully follow the bones along the ribs, making slow, controlled cuts to minimize waste and avoid cutting into too much meat.

What is the purpose of using a butcher's saw in this process?

The butcher's saw is used to cut through the bones without damaging the underlying muscle or meat. It's especially useful for separating the rib cage and the breast bone from the rest of the shoulder.

Why is it important to remove the neck bone and chine meat during the butchering process?

Removing the neck bone and chine meat ensures that the shoulder of lamb is cleanly deboned and ready for rolling. It also helps in removing excess fat and gristle, improving the overall quality of the meat.

What is the significance of leaving some fat on the lamb shoulder when preparing it for roasting?

Leaving some fat on the lamb shoulder is important because it helps keep the meat moist during cooking. Fat also contributes to the flavor and tenderness of the roast.

How do you tunnel bone a lamb shoulder?

To tunnel bone a lamb shoulder, you start by loosening the joints and cartilage around the blade bone and neck bone. The key is to be patient, working the knife gently along the bones to preserve the integrity of the joint and meat.

Why is it crucial to ensure the knife remains sharp during butchering?

A sharp knife allows for clean, controlled cuts, which reduces the risk of injury and waste. It also helps in following the bones more precisely, which is especially important for deboning tasks.

What is the purpose of scoring the meat before rolling it?

Scoring the meat helps create a visually appealing presentation once the lamb is roasted. It also allows for better penetration of seasonings and aids in even cooking by providing a little extra surface area.

What type of knot is used to tie the rolled shoulder of lamb, and why is it important?

The knot used is a Lancashire speed knot, which ensures the joint stays securely tied without squeezing out the muscle. This method promotes even cooking and a tidy presentation.