I love lamb and I was looking for this resource. Very informative

Love this, I really needed to learn this as I just bought a lamb roast.

This video to me isn't very helpful, as, as soon as the video starts your already knife deep in the lamb. For me as its my first time I would have liked to see where to make the first cut and not have to guess.

😋😋😋

Today I bought two picanhas. KZbind how to cut. A well known cook, chubby and bald demonstrated his way. I followed his instructions. Turned out he was wrong. Does this meat still retain its flavour and tenderness. He's is nothing like you show at 2: 25 . Very streaky marbelling.

She’d get the lamb chop

Just and fyi, you cut the tenderloin out of that shortloin. so in fact those are all t-bone stakes. if you completely remove the spine bones and only leave the ribs you would than in turn have a bone in NY strip. There is no porterhouse in this video at all. That's at least what my 28 years of experience says and the three generations of experience that came before me say.

are you effing kidding me? this is what i have right now?

En la zona de Mexico en la que yo vivo se le llama "concha" es una pieza que casi nadie, pero es muy suave, jugosa y deliciosa

But, what I do not know is if this is a slow roast joint or a prime cut. And no one on the internet seems to know.

Right next to what?

so nice video

Would have loved to have trained under him when I left college

Wow I have a leg of lamb in the freezer I have to try this , can't believe how much meat came from one leg thanks for posting this I shall follow it very carefully

What ever happened to tunnelling

Was looking for something like this. Jsut began a butchery apprenticeship, did this once last week, and want to practice before my 2nd session. My memory is shoddy though after only 1 go at it, need a guide.

Amazing knife skills

Coming to dine soon. Looking forward to it

It's a sad day when eco Nazi's like Greta Thunberg,and the American Nazi democrat party will soon ban the eating of meat.

New York strip or Kansas City strip

Learned nothing from this video

Xcellent demo cant fault it!👍

Great video and tool. Thanks 🙏

I can’t believe you cut all that fat off :(

I hope he has a grateful dog 🐕 near him for when he “squares off”his cuts!

spending 4 long long lonnnnng minutes talking talking talking and not recipe..............bah

😊

and where is the "how to" part????

What's the first cut centre strip called again? It's a very unique significant part for my cooking

Think you very match

So you throw half

Wish your were in South Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Love it

This is useless

kill the crap music. pointless.

God she is beautiful x

What's the title of the music in the beginning?

So boring

Big chunks of film missing - no idea what bit he is holding next - i dont care what its called just place A or B over each piece - and get your hand out of the way - learnt nothing

That’s not a porterhouse steak!

HTC 120 Basic Culinary Skills (8.00 am - 2.00 pm) Meat Fabrication (9/6/2020) -Tuesday

Brine and marinate for savory and place in smoker

show how to cut the bone

What is that White broth? 1:53

I could not find any similarity between the lamb leg I used and the piece shown in the video. For those of us who do not butcher meat every day, the casual references to "the top side", "the head of the filet" and "a small flank muscle" are meaningless. It would have been very helpful for me if the video provided much more detail about how to locate these structures and the seams between them. I was able to get as far as the shank (but I already know how to do that). I gave up on the "Lamb Chateaubriand" segment. I found it hard to tell how the meat was aligned in the video. No matter how I aligned the leg I was trimming, I saw nothing similar to the seams shown in the video. When I did attempt to choose a seam, I ended up with a tiny (less than 2 oz) strand of muscle. I gave up and butterflied and then rolled the entire top of the leg. I offer this only to console those who find themselves frustrated and impatient after trying to follow this video.

What sort of knife is that? It looks like it's magic. ; )

the demonstrate ZERO cuts. BS video

Thanks for the vid👌

Hi what is the approximate weight of the roasties?

Loved chef