How to butcher a RACK OF LAMB with Nathan Mills

[@MartinAhlman]

I love learning more about butchering, especially as we have zero butchers in sweden nowadays :-(

[@garydaniels1341]

Our local butcher has a fabulous display of meats, always go there, great bunch of guys to chat to. These videos are interesting as you get to see how it's all prepared and gets you thinking to try something new. Thank You Christian and Nathan

[@dwaynewladyka577]

I love lamb very much. Thanks for another great video.

[@ShayanGivehchian]

Thank you for switching the camera angle from the last video so we could see what's going on. Great video.

[@RayMacksKitchenandGrill]

*D.J. what up guy? How long have you lived in the U.K.?*

[@djbbq]

Ray Mack's Kitchen and Grill couple decades

[@1997aiya]

That lamb rack is so perfectly frenched!

[@spyrosmav5984]

Well done you are throwing away the best part.

[@xw6968]

smav 82 throwing away what?.

[@djbbq]

smav 82 what did we throw away?

[@spyrosmav5984]

The meat around the bone in the chop is the best. Cut the chops without removing the fat and grill them with charcoals....

[@pwntmatch]

the best face thing is a matter of perspective.If you live on the bottom half of the Globe it's natural to say best face of Australia is this and vice versa.

[@jasu3]

Next time tell them to slow down a bit. Now he just goes at it like normal day at office. Educational video needs to have better camera angles and slow enough pace, so we can actually learn something. Anyways love your style and vibe!

[@ChrisTheButcher]

Top top job😉

[@SynSpiderz]

Hearing the knife scraping against the bones is like nails on a blackboard. Nonetheless an interesting video

[@JeSuisBacon]

I actually love that membrane between the bones :(

[@tommyj7766]

Get them on the barbecue 👌🏻

[@garydell9004]

4 cheese lamb Burger with Chinese coleslaw Wellington was having its annual Wellington on a plate festival and around 130 different restaurants had put out signature Burgers, I couldn't be there for it...and I love burgers. So this weekend while visiting my kitty I made my attempt at an interesting burger. Here is how to make my 4 cheese lamb burger with Chinese coleslaw We took a drive to Petone and there found the German bakery and purchased sweet chilli Hamburger buns, we then bought ice creams and ate them on the beach, I skimmed pipi shells into the clear waters, it's a neat trick to get them to skim as they really aren't designed for it. I taught a young girl how to get them to skim while Kitty talked to her Mum and we all cheered every time she managed it, she wouldn't leave the beach till she could get it to skim every time. We then drove to the supermarket stopping to help and an elderly Chinese gentleman who had gotten a puncture. I bought some thick cut bacon and a three pack of cheese. Gruyere, Aged Cheddar, and smoked edam, rice wine vinegar, coleslaw, hoisin sauce and some tzatziki sauce. We then went to the butchers and bought half a kilo of lamb mince, that's about a pound to you Yanks. on our return to her place, I made the patties, I added salt, pepper and a tablespoon of honey mustard to the mince and put it in the fridge, I then parboiled some spuds to make chips with. To the coleslaw, I added vinegar and a hefty dash of the hoisin sauce, till it was dark and had that sharp bite. after an hour in the fridge, I took the mince and made two patties about a half pound each pattie and fried them, flipping often, when they were rare I put two rashers of bacon in the pan with them. I cooked the chips while this happened. I cut two buns in half and grilled them then flipped them over, on the bottom bun of each I put a slice of each cheese and on the top I put a slice of blue cheese from Kittie's fridge and grilled them till they were melted and put them on each plate. Onto each bun I put the patties with a large amount of the Tzatziki sauce, then the bacon, some sun-dried tomatoes and the slaw. I added the chips onto the side for kitties and into my burger for me. We had them with beer while watching the darts on T.V, I recommend them. Bon Appetite

[@kirkmcallister3113]

This guy is an artist!

[@rezwanahmed6858]

Can you do a video on which bqq machine to buy

[@Jens26502]

He looks like Liam Neeson

[@bichers]

Cool

[@boooshannon]

How can I remove the big bone without the saw u have

[@tsburgos]

Meat pops. Word!

[@briancullen9171]

Lamb lolipops?

[@sador111]

Maaan, audio in this clip is complete garbage

[@djbbq]

sador111 it's the conditions we are shooting in. Difficult to work with but we are investing in another mic to alleviate the problem. Thanks for the feedback

[@sador111]

Good idea. And I would suggest to mono the audio (put the panorama all the way to one side and duplicate the track and put it to another channel) in cases such as this, especially the voices, It would make it nicer to listen to. Anyways, thanks for hearing me out

[@remembertochangename3557]

not a fan of the bones being scraped off. i prefer nibbling on them before finishing my meal and getting off my ass

[@weirdalan05]

First

[@ayinn111]

fifth?

[@dovlaBass]

yup