Lovely Lamb Loin Chops and Breast of Lamb

Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio!

This is the final section of a three part series, demonstrating the butchering of a huge lamb/mule. Franco removes the Kidneys (which are almost the size of a pigs) then proceeds to split the ribs in two.

We then see how to quickly prep the breast of lamb for rolling. Followed by the removal of the spinal cord from the lamb loin. A quick trim and a little single boning finesse, leaves the loin ready for separating into chops. There is a little Urban Butchery hack here, as Franco teaches you how to cut the perfect, thick and juicy lamb chops with a lovely, straight, clean finish.

Bottoms up, heads down, let's crack on!

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Видео Lovely Lamb Loin Chops and Breast of Lamb канала The Urban Butchery Channel