A Visual Guide to the Cuts of a Lamb: Where Every Lamb Cut Comes From | By The Bearded Butchers

In this video, you will see Seth and Scott, the Bearded Butchers, break down a whole lamb and lay the individual meat cuts out on a diagram explaining where every cut of lamb comes from on the carcass. They also discuss the different types of lamb cuts, such as chops, roasts, trimmings, bones, and fat.
The video begins with Seth and Scott laying the entire lamb carcass on the diagram to show you the lamb carcass before they get started.
Once that is complete, Seth shows the viewer how to break down a whole lamb step-by-step. As he works, he explains the different cuts of lamb.
Once the whole lamb has been broken down, they lay the individual meat cuts out on a diagram of the carcass. This allows the viewer to see exactly where each cut comes from and how it is related to the other cuts. The video also shows the total yield of meat from the carcass, which can vary depending on the size of the lamb and the quality of the meat.
The video provides you with a wealth of knowledge about the cuts of lamb and how to buy lamb in bulk. The video is also visually appealing, with clear and concise visuals that help you understand the butchering process. It's also a great resource for butchers and chefs who want to brush up on their skills.
Here are some of the topics covered in the video:
• How to break down a whole lamb
• The different cuts of lamb and where they come from
• The total yield of meat from a whole lamb
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[@thejen24]

I recently tried your bearded butcher seasonings. Original, BLACK, & butter. I really appreciate that they're not all salt with a dash of flavor. They're all flavor, with a dash of salt. I battle high blood pressure, and most seasonings are so salt heavy. Thank you so much from my heart for making something so flavorful without so much salt inside. Love you guys! ❤

[@TheKjoy85]

I don't have high blood pressure, but I am very sensitive to the taste of salt. Knowing that it is high flavor and low salt makes me more willing to try it.

[@memphismccarthy4472]

i’m from australia and i’m a counter hand in a butcher, i love watching the butchers break our meat down cause we do it in store

[@thecountrychickadee]

Thank you again! Most helpful for a farmers wife trying to understand how all the cuts go together from the lambs from our farm. Merry Christmas and Happy New Year from Australia!

[@msdw59]

Wow!!!!! You guys Rock!!!! I hope you realize that your videos will help the consumers TREMENDOUSLY!!!!! Making us more informed when making our purchases! Bravo!!!!

[@TheBeardedButchers]

Our pleasure!

[@lauriegelinas257]

I really respect that you use every cut you can on a piece of meat this large.

[@sandramcd54]

Brilliant Renaissance Tradesmen, I’m a Carnivore since a year ago…..I’ve learned so much from you guys…..thanks so much, can’t even imagine how much work you pack into every day……it is truly appreciated 👍🇦🇺🇦🇺🥩💜

[@aspitofmud6257]

This is a great layout/setup guys, Thank you! Those French tomahawks look like a lot of fun to eat. My neighbor raises sheep and is currently selling lambs and after watching this I would love to try this. Thanks again guys! 🤠🔥👍💯

[@TheBeardedButchers]

You bet, thank you!

[@johnhaithcock1919]

Awesome demonstration and display. Better than the picture in the store.

[@stevenlehmann4432]

At my local locker as a clean up boy during all of high school! Never knew the breakdown of the different animals until I watched yall!

[@loveblues9633]

I just signed up as an apprentice to a butcher and these videos are awesome and really well made, thx guys 🤙🍖

[@TheBeardedButchers]

Glad you like them!

[@H_S_i_F]

If I see another one on the Internet, I’m not gonna think they’re ripping off your idea I’m gonna think they’re taking a great idea and making it great because you guys had a great idea with the diagram content

[@rainehall4843]

I remember cutting a half a cow with my dad every year. He worked in a packing house and we had the best meat growing up. You guys make it look do easy!

[@loricook7670]

The lamb we had just processed was 83 pounds, and the hanging weight was 41. I think the processor jipped us some meat; we didn't get nearly this much; even the scraps they gave us weighed only 2 pounds. It was the first time we ever had a lamb done, where we had it processed by is a very well-known Processor here in KY. We also wanted to keep the liver and heart; they didn't give it to us because they said the USDA said it was contaminated? My question is, how could it have gotten contaminated? We will do it our selfs next year. Wish we were in Ohio; I would bring it to you. Your breakdown of the Lamb was perfect and very informative. Thank you.

[@MikeSmith-bl3hx]

I could watch these guys all day! Makes me want to be a butcher!

[@eddiewilson8119]

Thank you so much for sharing this video! And I think 🤔 it's so amazing what you guys do for us! By just sharing these videos with us! And may you and your family's continue to be Blessed!

[@michaelcaraway8252]

This is great. I can't wait for the pig one!

[@rad68]

Think you guys so open a Butcher's school👍🇬🇧 35yrs in butchery trade

[@flubaytv]

Those dog gone “Lamb Necks” look good… the whole process was great 👍🏿 thank you…

[@TheBeardedButchers]

Thanks for watching

[@simonjaxa2544]

A very good practice as a learner

[@RobertRogers-r6p]

Our family raised sheep 40 years ago. We were really in the dark when trying to do our own processing. These are really educational videos. Back then, it was more popular to do the breast of lamb rather than the riblets. Do you guys ever have any call for that?

[@saqibnawaz5139]

Vry wonderful & systematic diagrams of both sides of lamb shown wid deir perspective area cuts & vry incredible knowledge for customers about yield of 80% can't get better den dat for 4month aged lamb

[@rizdalegend]

The best meal I've ever eaten was a goat in Afghanistan. Greasy goodness with naan bread and a host of vegetables. I WANT SO DESPERATELY TO EAT THIS MEAL AGAIN! Can anyone point me to a restaurant or a meal I can recreate?!

[@kidfunkyfri3308]

Same I basically recreated it for my wife and now that's all she asks for

[@chalabread]

Are you a US solider? Or were you just traveling?

[@juvantejohnson]

I now use the Bearded Butcher Seasoning as a carpet deodorizer 'use on anything in or around the house' 😊

[@TheBeardedButchers]

Whatever works 😂

[@lisaknapp9333]

My husband and I love watching your videos. The last time we went to my sister's in Findley, Oh my nephew and his girlfriend took us to your store. That's an awesome place and my husband and I spent too much money Lol ,but we'll be back. God Bless you guys and keep up the great work. 👍🇺🇲🙏

[@TheBeardedButchers]

Thanks for stopping in!

[@BigWood76]

Excellent! I’m really enjoying this series. You should do a chicken diagram as a spoof, just make it one of your short videos!

[@LegendHold1]

LOL! Yes Chicken, Turkey and Duck Diagrams....That would be a fun Spoof!

[@gardeningfishingjimw9364]

That lamb came up great with the different cuts. I spoke to my butcher (Brett) about using the cleaver on lamb and he does but not much. I have seen him use it and his aim is great and he still has all his fingers!!

[@pacman_17]

I've been wanting to smoke lamb. Those blade/shoulder chops looks like they might be good for BBQ. Fantastic video.

[@Video_Crow]

I'm wondering if you could get a butcher to cut a rack of lamb ribs, non-frenched, for smoking.

[@ffwoozy49]

Outstanding as always guys can’t wait for the rest of the series!!

[@bafman79]

Absolutely amazing. Loved the beef video, but this lamb one was heaps better. It makes me want to get a lamb and do this at home. I have been learning so much from your videos. I would love to see how to get the lamb back strap and whole lamb ribs one time. Thank you so much your videos are amazing and I am learning so much by watching them.

[@MrBigjoecincy]

I was following along and have about the same exact numbers for my lamb. I wish I could get through it that fast haha. You lost me at the very end when you said that lamb was only 4 months old haha. My grass fed lamb wouldn't be nearly that big or have that much fat on them by that time. That's crazy. I normally take mine at 8 months or so

[@7FarmerSidney7]

I was thinking the same thing. What breed of lamb are they raising and what are they feeding it lol

[@aricstrauch692]

I love watching these

[@TheBeardedButchers]

We're glad you do, thanks!

[@davidmurphy7847]

Love learning where the cuts come from.

[@ohioknifelover]

Some seriously beautiful cuts on that lamb! I'm looking forward to more of these videos in the future!

[@foxefoxr4609]

From Morocco.good job bro . Thanks 👍

[@myrnamacanbrokez5790]

Thanks for your sharing, full support God bless 🙏👍🌹

[@jkuenzi1]

Just as good as the first “puzzle”. Waiting on the Pork and Bison! ❤

[@TheBeardedButchers]

Soon!

[@justsayin4486]

Very very very well put together and explained! Wow

[@jasonsands8943]

Absolutely awesome! Lamb and buffalo, more breakdowns are awsome guys!

[@EricManalo-je8nu]

Nice presentation...

[@scotcrist672]

This series is excellent. Great idea guys. Looking forward to the next episode.

[@TheBeardedButchers]

Thanks so much!

[@DERRICK_McLOVIN]

These are the best videos! I love you guys, thank you for being who you are, never change! I have bought some of your seasonings and some jerky and loved all of it! Much love from Minnesota!

[@TheBeardedButchers]

Awesome! Thank you!

[@danb.9713]

VERY cool video. And Seth works FAST!

[@TheBeardedButchers]

He sure does!

[@Hortonscakes]

Awww yeah let's goooo! #carnivore #ilovemeat

[@jameschainey2343]

Quite interested I like the way that you cut that up very good program educational thanks😊

[@flamingcoalsau]

Excellent content guys. You guys do amazing work, sharing to people this kind of detailed information.

[@TheBeardedButchers]

Much appreciated!

[@rickayers3150]

Thank you, this helped

[@alansilverberg5788]

great presentation

[@TheBeardedButchers]

Thank you!

[@michaelhenderson864]

Hunting season is coming up! Can y’all do more videos on making ground up deer jerky cause we all love when y’all make those deer jerky videos

[@mcrsdad]

Another great educational video. I hope these final layouts are turned into 8x11 laminated pages sold on your website.

[@wolfpup9]

I saw something like this on another channle but you guys covered every lil detail. nut just the cuts high paw

[@MichelleTech]

I ❤ these videos!

[@Rodzilla408]

I'm freaking getting hungry just watching 👀 this. I remember the other Tear down videos. Wish you was closer I would definitely but from. Y'all

[@T.j_few]

Should do this with a deer would be really cool to see it laid out like this

[@TheBeardedButchers]

We will be doing that. Stay tuned.

[@jacobsenranch1]

Love all your videos! But I know what your missing... I would love to see a video about hang times for home butchers and commercial. What the differences are between different times and for lamb, pork and beef! Please 🙏🏼🙏🏼🙏🏼

[@tomekerl]

Very therapeutic

[@shanecucheron2728]

Thank you🎉

[@jedimindtrixr4kidz294]

I like the crime scene outlines

[@vasilisouris4853]

Another great video, don’t know what breed of lamb that is. But would definitely make a great slow spit roast lamb, I like them when they have good fat content. That would come up a treat, would love to see a video of you guys cooking a lamb on the spit

[@chrishewitt4220]

Scott and Seth break down an Elephant! LOL

[@chuckychucky9968]

Fantastic diagram! I don’t want to be the Grinch here but you guys forgot the “Breast of Lamb” cut on one side 🤭

[@Red.Sonja.]

Awesome video. I learned so much. Thank you.

[@TheBeardedButchers]

So glad!

[@angelacollins1343]

Thank you again, so educational and interesting. Love the video! Surprising how small lambs are compared to other livestock. I’m looking forward to the pork video. Since I have never seen many of these lamb cuts at my grocery store, I’m curious how people cook the neck slices and the shoulders. Mostly what I’ve seen are shanks, chops and leg of lamb both ways.

[@elizabethscott7660]

I used to freeze the necks from each 3 or 4 animals we slaughtered and casserole them. They're a good sub for Osso Buco too.

[@cheriemartin3767]

My husband and I are enjoying all the knowledge.. This is great video.. Any chance of doing Goat meat?

[@mohammedalyousif4839]

Life is like riding a bicycle. To keep your balance, you must keep moving”

[@engineer6250]

Trend in UK at moment is bigger ribs, smaller chops. Restaurants are now offering ribs more.

[@eweandmeranch4024]

Great job guys!

[@Scrap5000]

Lamb is so delicious!! Y'all should make Gyros!!

[@sleeperyjeemtoybox]

Hmm, got to go with tunnelling out the bone on the second gigot, gives a nicer finish.

[@bobrohrer5925]

Great video guys Truly enjoyed it, and the previous beef diagram you did. Learned much from both. Guess the next one to do is a pig. Then you will have a video trifecta. Keep up the great work.

[@TheBeardedButchers]

Will do, thank you so much we are happy you enjoyed it!

[@LeontiSilviuIonut]

@@TheBeardedButchers yes, a pig would be awesome. Keep up the good work. Greetings from Romania.

[@henry7743]

Make a video showing how to set up a meat case, which cut going first? what meat pork, beef or chicken? For customer displays.

[@angelajenkins4845]

Thanks, love the video.

[@ronwatson4902]

I never tried lamb but I been seeing some little lamb chops at Sam"s so who knows.

[@peterbunting5294]

Interesting to see the different ways cutting the lamb the most disappointing thing was that you used the saw to break the carcass I remember Scott (lightning) doing a great job splitting a lamb with a cleaver. I must mention that another method to boning the leg is to tunnel bone the femur which creates a pocket for seasoning

[@jordanroberts1519]

Video idea, Spencer: What does a week look like at Whitefeather Meats? How many cattle/bison/etc come through to be processed? What days are processing days? If some days aren't on the butcher floor, what other activities take place? Also, how much product do you go through week to week?

[@nathanmorkovsky2855]

You guys are awesome!!

[@Crypto_Brandon]

Can you please do a video of the ranch steak? It's in the Chuck area of the cow next to the Flatiron. I just ate a ranch steak and it was extremely tender and super flavorful. Just wondering how you would break it down

[@the_michaelprice]

Can’t wait to see this type of video of a Whitetail deer

[@TheBeardedButchers]

It's coming!

[@heavyEquipmentop]

Me sitting at the table eating supper nodding and agreeing with everything knowing perfectly well I'll never butcher a lamb 😂😂😂

[@gregscheifele8742]

Bison diagram would be a great one!

[@TheBeardedButchers]

Noted!

[@jabadabadu7089]

What is the temperature in the processing unit?

[@makelikeatree1696]

So, the gland is removed from the boneless leg, but left in for the whole leg?

[@AlmightyAetius]

Let’s see a Montana elk!

[@whiskeyman1969]

We saw you remove that gland from the boneless leg. Does that gland stay in the whole leg?

[@darkkinggaming7988]

Man I wish my 10inch old hickory knife was that sharp

[@tylercastano5470]

Love what you guys do I can not find the video where you guys talk about the sticky pads for removing hair off meat I want to find some

[@andersonhutsell8368]

Is there "ground lamb" in the process? What is the approximate percentage.

[@iPorterTheGreat]

Amazing!!! Hopefully bison soon

[@daviddenney119]

Nice work, is there such thing as lamb bacon

[@justindavis1546]

How long from start to fully butcher? What was the live weight? Just curious what to expect with the auction of FFA lamb next month.

[@davidwhite4474]

What weight would you subjest for butchering ?

[@johndunbar2393]

Please do a trifecta, with a hog diagram next.

[@DareDog.]

They will do pig next. Then deer.

[@grant5765]

Thank you guys. Always enjoy your videos. Just out of curiosity, what breed(or breeds) of lamb do you use to process?

[@bandanabanana3162]

What would be considered the choicest fats?

[@ryanmcelroy5512]

You said hot hanging weight, is that with entrails removed? Also I have noticed you didn't talk about the edible organs? do you save them too?

[@godfamilycountry4211]

Q: is the gland still in the bone in roast? Thc😊

[@neelyspivey7259]

I guess you could use it to bait traps with

[@au_rockn6797]

You guys rock!

[@TheBeardedButchers]

So do you! Thanks!

[@RedPede]

Well well well... didn't know you fellas were in Akron... do you supply small businesses?

[@michelleballard8715]

What happens with the liver, spleen and heart?

[@7FarmerSidney7]

What breed of lamb is that to grow that big that fast? What was it eating?