How To Butcher A Lamb. Full Carcass Breakdown. Lamb Butchery. The Easy Way To Butcher A Lamb.

How to butcher a whole Lamb.
In this step by step, easy to follow video, I will show you the easiest way to process lamb into all the cuts we sel in a butchers shop. A Classic lamb breakdown consisting of two whole legs, two whole Shoulders, leg/chump steaks, loin chops, cutlets, Boneless breast of lamd and the kidneys.
Filmed up close and easy to follow instruction.
This is the only lamd butchery video you will ever need. Enjoy... #SRP

[@Skrubb_Lord]

Even though you have multiple videos of this exact process, it's always satisfying watching a new video because no carcass and no yield are identical.

[@NejiHyuga961]

I never get tired of watching this channel.

[@markw5779]

I was only watching your previous whole lamb butchery videos yesterday and this pops up today,I feel really spoilt,awesome job as always Scott,I feel I could accomplish a some what passable standard on a lamb carcass with your guidance and am seriously thinking of investing in some decent knifes to do the job from another one of your videos,thanks for the education 👍

[@derekroberts8637]

Fascinating stuff sir. You've taught me to have a lot more confidence at my local butchers and improved the results at home. Much appreciated Mr. Rea, thanks for your efforts.

[@tomwillett2005]

Loving the content Scott really great seeing how everything breaks down.

[@Ucofatoffski]

Great to see you again, as ever, Scott. I hope all is well!

[@alpcns]

Thanks Scott! Always a pleasure to see you work your magic. Merry Christmas!

[@zacharylundrie6363]

Thank you so much for this video. I watched and re-watched it while butchering my first lamb!

[@victorchronister4388]

Scott, a pleasure to watch as always. I've been following since episode#1.

[@mikecolbert539]

Thank you for another great learning opportunity. I personally enjoy the Lamb videos and the sausage making videos. Thank you.

[@OKBushcraft]

Very therapeutic as you said. I've never butchered this well and definitely not this quick. Skill and practice, thanks mate, from Oklahoma USA.

[@HootMaRoot]

I only just found your channel after many years of occasionally looking for a UK butcher And this vid has now given me some great tips for the next carcass I get. As I was only taught the most basic cuts of the flank with bone in mainly for soups or slow roasting

[@CraigTom-so2vt]

Butchery is so calming and an art form keep up the good work mate

[@jackarmer8560]

Love it I like the way you teach Keep them coming

[@mikedevere]

Thanks Scott. I'm trying my first whole lamb next week. Looking forward to it 😊

[@FreeCanadian76]

Dude, I love your breakdown videos.. it's what got me into butchering my own animals and game. Keep it up bud, I will never get tired of watching it. :)

[@matty6848]

Good for you. I’d love to have the room for my own livestock to rear and process. How have you got on with the butchering side of things? On a full carcass like this I’d be petrified of messing it up and ruining the cuts😂🤦🏻‍♂️

[@rogerpatrongonzalez5800]

You make it seem so easy! Congratulations!!!

[@jacobschenkel1010]

Fun to watch again, I am quite certain the first video of yours I watched was your lamb breakdown video 4 or 5 years ago. Few more tats on your arms this time around:) Thanks for the excellent content as always.

[@LOLOLOLOL6610]

Thank you for helping me take my lambs from the field to the table. I watched and tried to keep up with the pace in your videos, I can do it all without guidance now. Total of 7 this year, couldn’t have done it without you and people like you!

[@Outdoorpro72]

Just starting myself, what breed of sheep/lambs do you raise? Mine are East fresian and Icelandic

[@roberto33812]

Very interesting way to cut up a lamb love your videos 👍I’ve been cutting up lamb and mutton since o was a child and like to see different ways to do it since watching your videos I’ve managed to bone out and roll shoulders which saves a lot of space in freezer keep them coming 👍👍

[@jamesswick7534]

Love this channel!

[@warriorpoet9629]

Love watching you work brother.

[@orcadianwolf2776]

Love this channel and very interesting seen lots of butchering videos but this channel is the best explain

[@jaybee6505]

Wow, you read my mind. I was honestly trying to coming up with a plan and now I got one for some fresh lamb! I need the kidneys too, I got steak and kidney pie on the brain.

[@texasbarnstorming-museum1595]

Your an artist!

[@jimomeara9804]

Top class video well worth done kind regards Jim

[@jaketowler9290]

It’s informative, interesting and strangely therapeutic watching these videos

[@helencowx4889]

Can't wait we get half a lamb every year off a friend across the road. Bloody good lamb and we see them every day. Have s fantastic Christmas and a healthy and happy New year. 🍾🥂🎄

[@rods6405]

Greetings from down under just carved the Xmas ham. I have expanded my carving skills watching your channel thanks! Got the turkey 2 rolled pork roast and a leg of lamb tomorrow Xmas day, its only going to be 32°C. Merry Christmas keep on carving!

[@swingswang9214]

Hi Scott - lovely video, thanks - definitely going to make a 4-breast stuffed roasting joint when I cull two of my wethers next year after they've fattened up on spring grass - would be great to see a follow-up showing how you actually prep all of the trim for sausage (ie how you remove all of the connective tissue etc) as I either spend eternity being really picky, or jam up my mincer!

[@sbpierce9987]

Brilliant. Love your vids :-)

[@al3550]

Crackin' good camera work! Have you ever thought of doing a live stream haha. Keep up these vids Mr Rea.

[@professionalidiots101]

Superb Scott 👏👏

[@erikbroderstad401]

JUst found your channel, superb stuff.

[@ryburnsjr]

Wow been a while since your last one ..thanks ..very informative..😃😃😃

[@dirtydogvideo]

looks good!

[@777Dorado]

Sweet..!!!!

[@bmartin7961]

Just respect. Respect.

[@mikedevere]

Thanks again for the video. I tried to follow along today and, I don't mind telling you, it's nowhere near as easy as you make it look!! I ended up with a lot more mince a fewer choice cuts. But pretty good overall, thanks to you 😊 👍

[@petezahman3914]

Great video Scott! Would love to see you work on some wagyu! Perhaps a half carcass breakdown? Cheers from California.

[@bobrogers9876]

Grew up on a sheep farm. Wish we had this.

[@RGF56]

Late to the party ! Great video . At 8 minutes you removed one of the most sort after pieces of a roast leg ! Australia calling ;)

[@ramyswar296]

Nice.

[@Ebbyman413]

When you said you said "Then you just knick out the paddy whack..." before sawing off the shank bone (to give to the dog?), I couldn't help but sing "This Ol' Man came rolling home!"

[@MarcusJGrey]

I butchered a lamb following your previous video from a few years ago, thank you so much for sharing your knowledge. I do admit, I did it nowhere near as neat and cleanly as you did. Had a hell of a time sawing through some of the bones (especially the ribs for some reason)

[@kevintanner5307]

Hey over there across pond do you butcher your Wildgame and cooked it so we can see how you do it over there it be interesting like to see that an awesome job on the lam thank you for showing

[@blackeyes3313]

The best

[@Rebekahdavignon]

I still prefer the first video with the Welsh lamb, but this is good, too.

[@johnshepherd5673]

Hi Scott, brill video ty. Would this method be ok for venison?

[@barrytopp4843]

You make it look so easy…..wish you had one on pheasants,just been given a brace in their feathers!

[@shadimurwi7170]

Wow

[@jimmyschiel3863]

I love learning from you, I have raised my own lambs for years, now I know how to butcher them myself. Much more rewarding to raise, and butcher your own. How long do you allow your lambs to hang before butchering? I usually go for around 24 hours or so.

[@1nthechamber19]

At the very least 3 days ideally a week as a rule

[@steve-kx3bs]

Enjoy the video once again now to my question Can I ask when you do the skinning of animals at home how do you go about disposal of there skins and insides a rabbit skin yes maybe in a bin but a deer skin as I can't say I ever seen it covered ? Hopefully you answer this or even a short video 😂

[@MrGoldman9]

Scott Tsahs a very Beautifull job professional work (Thanks Brother)>>G

[@tiki6494]

You’re a fucking maniac. I’ve learned more in 20 minutes than a year in the business. Thanks mate.

[@matthewray3588]

Question: do you hang/age the lamb beforehand, and if so how long? Thanks! Really enjoy the video

[@cironicholas526]

This is the first time in 4 years that an SRP video has made it to my recommendations, despite being subscribed and giving the big thumbs up every time I watch. Boggles my mind-- [why] would a butcher be shadow banned?

[@rickjanicki3705]

the Advert before this was for a series on serial killers? is there something we should know?

[@callumhepworth-smith6376]

Hi Scott, Can you butcher a deer carcass using the "lamb" method, in order to get both sets of chop types?

[@rowluxillusion5235]

Scott what do you make of all the butchers on KZbin who heavily use band saws and other power tools? Is it just more of the art of butchery being lost? Or is it moving with the times?

[@ianbakedbean4079]

Do you know the best way to prep mole? Or make mole jerky?

[@paulhartley7459]

hi Scott not a question from this upload but my sausages burst out at the ends could you suggest reasonbs for this please i am a novice inspired by your channel

[@illyakuryakin5024]

how timely! just bought a whole lamb and suckling pig for Christmas dinner with the family but I think will slow roast whole

[@bigw1552]

What was the butchers fee at an old time shop if a hunter brought one in back in the day sir? Thanks

[@tbay3690]

I plan to butcher my own lamb this winter. However, I do not have a walk-in cooler. Is it possible to break the lamb down after slaughter then put it on ice in large coolers for several days? I did that with my first deer that I processed and the meat turned out fine. The drain is left open and ice is added when needed.

[@fies619]

We need a video for beef hind quarter and fore quarter Please!!

[@victorazevedo2783]

Imagine, butcher is perfect. You can thing, I know about the thing. British. Everyone has their favorite cut.

[@aussie_lonewolf]

Do you ever cut a chump chop with the bone in or is that anAustralian cut only?

[@samgreninger6567]

What is the purpose of trussing the front legs when hanging the carcass?

[@JRSKICK1]

Good morning how long do you need to let Lamb rest in the cooler ? If at all I know Beef is like 10 days. Thank you in advance.

[@norbertkoziar]

How long it stay at fridge before butchering?

[@jackarmer8560]

would like to see you make a good lamb sausage

[@danielmartin9501]

More rabbit and squirrel vids please!!

[@btrswt35]

I respect the knife work. But that saw is what I think needs a healthy respect for. I've used hacksaws many times where they slipped or jumped out of a cut. The skin and flesh on fingers doesn't stand much of a chance when that happens.

[@ramyswar296]

What type of saw is that

[@bosquires4430]

Where can I get those knives?

[@russellwood8750]

The breast of lamb rolled up and stuffed looks great it’s almost like a German dish I had where they take beef and thinly slice it and roll it up I believe they call it Rouladen.

[@michaelmustermann6527]

How much would you charge to butcher 1 lamb like that?

[@anthonyburdine1061]

THANK YOU FOR SUCH EDUCATIONAL, INFORMATIVE VIDEOS !! DO YOU HAVE ANY WHITETAIL OR YOUR EQUIVALENT DEER BUTCHERING VIDEOS ?

[@1paultv22]

I find it amazing that such a lean animal has so much fat protecting the kidneys.

[@LukasOD5]

So iv heard scott talk about an animal being set. I.E. like the lamb being in more of a solid state for butchering. Anyone know is there a way to achieve this at home with a deer or wild pig ?

[@stabbinfatties9489]

I'm not 100, but I think hanging time is the usual need, hard to achieve the correct Temps for me in the southern US

[@rickayers3150]

Well yes, less than 40 degrees for 24 hrs for deer or lamb. (Two days even better ). I like to hang a pig for 3 or 4 days. This can be hard in the south, I have left them out in freezing Temps then brought them into a warm area to come back up to cut. Only other way I know is to quarter and through in a fridge until ready.

[@LukasOD5]

@@rickayers3150 Thanks for the info i recently got a fridge to convert, to a game cooler "project for Christmas". So hopefully it makes life a little easier 👍

[@whippyboy6272]

Luv ya, pommy

[@tomjohns8498]

Would this butchery cut be suitable for a deer 🦌 🤔?

[@YowchaSoundandLight-dl1ul]

How much is the cost of the whole venison?

[@CHuber-fc7rg]

God of Butchers

[@tylerclark3045]

I'm hungry now.

[@sirshanksalot1]

Seems like everyone does it a little different. All are correct providing that there is minimal waist.

[@kianthetrainspotter7777]

At leats scott rea is still alive :D

[@Becauseimme]

Higher hair please

[@donkeydonk96]

100

[@chrisperry2732]

When a young man, and as a butcher, I butchered much the same way as you do but with slight regional differences (Derbyshire/Yorkshire). However, Japanese and Chinese butchers butcher a whole different way, have a look at this kzbin.info/www/bejne/qqjVq6WHrbFrldU Best wishes, Chris.

[@nicholasdibari9095]

Me: UGH I have so much to do today Also me: oh wow now I can learn how to butcher a lamb

[@C...G...]

Oar Sum! 😀

[@ralphmelvin6814]

First

[@Kbenzito]

TIL the meaning of “nick knack paddywack give a dog a bone.”

[@arcenciel2968]

I understand the cuts you propose, probably determined by the cooking methods you implement in the UK, however as a Greek I’m telling you that the rib massacre you just showed makes me jump up and down from dismay .... nevertheless I always enjoy your channel, your skills and your great recipes!

[@charismausa]

You should not be wearing rings while working that’s gross

[@professornuke7562]

Watching you ruin lamb shanks like that I nearly unsubscribed. What an awful thing to do to a leg of lamb.

[@xoXSaDiiKXox]

If you cut a Lamb like that in France, you will be Jobless in a minute.

[@steve-kx3bs]

That God were not French then 😁

[@TheScottReaproject]

If you DID NOT cut a lamb like this in the UK, so to would you, be jobless. Horses for courses my friend. What a load of merde....

[@wildwindfarm1279]

Scott is a traditional BRITISH butcher. If you got a problem with that bugger off and stay on your side of the ENGLISH channel.