Chef Focus Skills, Lamb Butchery

To compliment our Chef Focus series we have produced Chef Focus Skills that has been a consequence of the lockdown easing.  We have always intended to produce a skills series and during lockdown this has afforded us the time.  Graham Garrett of The West House Restaurant with Rooms  in association with premier West London Butchers HG Walter have facilitated this video series.  Graham demonstrates firstly the butchery of a whole lamb carcasse, followed by subsequent videos demonstrating the various lamb cuts.  We filmed this over two days followed the usual days of editing.

Best Ends or Racks of Lamb

There are multiple ways when it comes to butchering Best End of Lamb.  Here Graham prepares French trimmed Racks of Lamb.

Lamb Breast 

Here Graham demonstrates lamb breast, two different ways:

1. Roasting joint
2. Cured, Vac Packed, cooked at 65C creating Lamb Bacon.

Saddle of Lamb 

Graham demonstrates here, two half saddles of lamb.

Butchery – Whole Lamb