Butchering a Lamb by hand New Zealand style Highbury Butcher

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without alcohol.

Identify the lamb, noting the kill date, lot number, farm origin, abattoir, weight, and quality mark sticker.

Using a cleaver, mark the line to split the lamb down the center.

Break down the lamb into three primal cuts: the leg, the shoulder, and the loin.

Dissect between the rump and the loin to prepare the leg of lamb for roasting.

Trim the tail bone off the leg and crack the knuckle joint.

Prepare the four quarter lamb roast for roasting or slow cooking.

Trim the bones and prepare the shank as a special treat.

Cut the loin into chops, specifically lamb rib loin chops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens