Sup /ck/, We had Eid al Adha a few weeks ago, usually this means sacrificing a lamb/goat/cow/camel. Most people just pay their halal butcher to do it for them and then collect the meat. The butchers around me know nothing other than to make curry meat though, so I told them to give me a whole lamb, just gutted and skinned. Below is my first attempt at butchery. Feel free to post any butchery or hunting you have done yourself.For the processing:- I got a hacksaw as a butcher's saw was way too expensive, a victorinox boning knife, and my normal victorinox carving knife that I use as a chef knife.- I sanitised this table with bleach and put an old sheet on the floor.- Borrowed an AC and got the room temperature down to 16 degrees.- And finally I covered my TV remote in clingfilm so I could follow along with the tutorial on youtube. Pic 1, this is how I got it from the butcher.
Very first cut to separate the legs. Making cut at the second last vertebrae, using the knife to cut around it then sawing through the spine. Then placing it on the table and using the saw to cut straight down the middle, trying to divide the tail in two for an even cut.
>>22077197Huh not sure how that got rotated. Anyway, this is what's left after the legs. Was very weirded out by those black spots at first but saw the same thing in the video tutorial. Pretty sure it's just congealed blood? This carcass also didn't come with inner organs, so maybe some of that?
>>22077202Man that rotation is annoying. So counting up the ribs, found the 6th and 7th rib and cut between. Cut pretty much all the way around and then used the saw for the spine.
Bit of a skip there as a lot happens to break things down to sub primals. From left to right:Broken down legs, sawed through the hip bone and cut it to create two chumps (one of them missing as I was already frying it up for lunch, other one next to the breast)Mid section of the lamb, sawed in two. Managed to get this pretty clean as well, then removed the spinal cord.Two lamb breasts, also called skirt I believe. Rolled up and look remarkably like pork trotters.Lamb Chump (Rump), you can see the socket joint in the picture, two steaks taken from the breast section underneath (Flank steak?)Two lamb filets, accidentally cut into one of them.Two lamb shoulders. And that weird piece in the middle is the neck.
thats a lot of meat!!!
very cool. How cost effective is it?
>>22077210Haha yes, 17kg lamb which is actually on the smaller side. >>22077212So because this was Eid, the butchers charge you a lot more so this 17kg carcass was £290 which is only slightly cheaper than retail price for lamb. You can get it for as low as £200, especially if you don't care about halal.So here's the 4 shanks separated.One bone in leg (this is all I have left in the fridge, waiting for an opportunity to roast it)One leg, cut into chunksOne bone in shoulderOne shoulder, cut into chunks.
Excuse the wonky crop. The lamb had 7 ribs, so we've got 14 chops. I took the skin off one side and left it on the other side. Honestly for a lamb this side, chops are really not worth it. Next time I would leave these as two racks.12 loin chops. I ate the final 3 for dinner today. 4 chump steaks. 2 breasts2 Flank Steak2 Filet Steak
This is what is left. At the top are all the bones and ribs, used most of these to create about 2kg of lamb stock.1.2kg of fat underneath that. Melted 1kg of it down to create lamb suet/tallow. Really bad yield for reason, only got about a cup full of fat. Great stuff though, been using it for frying everything.1.3kg of off cuts, mixed it with .2kg of the fat to get a roughly 90% lamb mince. Have used this for lamb chilli, lamb bolognese, and adana kofte.
Here it all is.>>22077227You can see a small discoloured thing in one of the fat pieces. Some people call them kernels, I believe they are lymph nodes or some kind of gland. There are one in each limb. I had to take these all out as they can apparently make the meat taste horrible.
Bagged and tagged. Everything heading for the freezer.
And some stuff I have made with it. Filet, broccoli with lao gan ma, yorkshire pudding.
Flank Steak, beans with fried onion and garlic, green beans.
And this fucking thing. So I skinned one of the breasts and created this roll. Fillet steak in the centre, surrounded by skinned breast, surrounded by unskinned breast. Salt, pepper, cumin, rosemary, olive oil in between layers. Fried for crust, then braised for 3 hours. With broccoli, roast taters, and carrots. This concludes my Ted Talk.
That's cool anon, seems like it was easyAre you now planning to do it more?
>>22077242>>22077245>>22077248Missing a decent gravy but I am impressed. t.Bong
>>22077254At the moment? Probably not, my parents eat much more traditional food and get by just fine with the butcher's curry cuts of meat.I'll be moving out with my girlfriend soon though, we plan to get a chest freezer and do our own butchery. If we get a hunting license would love to do a whole deer. >>22077265Gravy boat is just out of frame of the picture!Not pictured as it's not actually a gravy boat but rather a very small teapot.I start it off with the lamb fat, add flour to make a roux and then ladle in the lamb stock for a fully homemade gravy. Add any of the resting juices to it before serving as well.
>>22077273Glad you got the gravy sorted.The whole butchery thing is a bit scarey for me, so kudos to you for doing that, I wish I had the guts and the freezer space. Good luck on getting your hunting licence in the UK, it's not difficult but getting landowners permission is hard as they already have deals with local hunters.Good thread OP . . . . . .Shame it will be buried by Americans and their fast food threads.
>>22077306It is a bit of a risk with how expensive it is. I would say the youtube tutorials by Scott Rea are very good and go step by step.Only hard thing I can of is the sawing, I do a decent bit of woodwork on the side so I can saw in a straight line and know when to stop and even I struggled when splitting the spine.
>>22077409You don't really need to saw, unless you're trying to get specific cuts. Every joint on the animal can be severed with a knife and broken by hand, so if you just want to piece it out, you could easily just cut it apart.
our of curiosity how much did it cost?
>>22077306>and their fast food threads.More like their AI threads
>>22077195Doge daijobu?
This is some Hannibal Lector shit.
Very cool thread OP.
