I have been a butcher for 50 years, I just have to say , what a beautiful job . Old school !!!!

My first home grown lamb took me 2 days to butcher from a book! 30 minutes, freakin' brilliant! If I can replicate this in 2 hours I think I'll make myself a badge. Thanks Scott, you rock.

I've been a meat cutter in the U.S. since the early 70's. And I will tell you, that was a very good job you did. I learned some things from you. Thank you.

Mesmerising. Who else would pay handsomely for, “A day with Scott Rea”?

Superb job, great video, and fantastic presentation. Two thumbs up and that's because we only got two thumbs (well, most of us). To the folks who have thumbed this down, go eat your vegetables and suckle on your soy bean milk (no offense). In order to understand and appreciate this video the prerequisites are that you must be a carnivore and too like the smell and the taste of lamb. You don't believe me, share this video with your dog, if you got any. I had to ask mine to leave the room before he bit into my computer screen watching this. And if you don't have a dog, consult with your neighborhood cats about it and let them know what you just witnessed. Maybe they can explain to you better what you are missing :) :) :)

You have become a nightmare for my local butcher...I take screenshots of your finished work to him and say “this what I expect to see when I pick up my order” 🧐 Scott, it’s amazing how much more I get back now from each of my lambs...thank you! 🥰🐑

Is it just me or is this super relaxing to watch and listen too? This guy should make an audio book.

I really appreciate your time and effort in making such a useful video. I just butchered 4 lambs by following each one of your steps. You have a great style and the detail to which you go to made a challenging job very easy. Thanks mate.

you're the best of all butcher ever seen in my life .

So far, it is ... for me .... the best way to butcher a lamb. Well done, Scott!

I'm back here again having another go at this and would like to say a massive thanks Scott for a brilliant video, I would be completely lost without your incredibly helpful and easy to follow tutorial..

Very recently I've landed myself a job where we do butcher some carcasses on occasion. As the part of preparation/research before the task I've watched this and I love it! Very clean and straightforward explanation, I already have a better idea about the stuff I'm going to do tomorrow.

I love your videos. You’ve taught me a lot in caring for my wild game and the sheep I just bought.

thanks Scot i have butchered our lamb on our property for forty years and no body had shown me how to cut the chops with a knife it was great to see it done so professionally i have really enjoyed watching several times regards John

Can’t believe I watched 32 mins of this! Amazing stuff

I do believe I will reference this video for some time to come as I cut up my game too. Thanks for the great explanation

I just butchered my first lamb. I watched this video many times and followed it through the whole process. Thank you for sharing your talent with us!

Great stuff once again Scott, loved the choice of music, took me back a few years.

the best i've ever seen. TQ for sharing Scott Rea

Just worked my way through my first full lamb breakdown using this and it worked fantastic, now just to decide what to do with all the lovely cuts I have to choose from for dinner. Thanks for a great video!

always a happy day when i see scott rea in my subs

Thanks very much for this great teaching video! My husband and I were able to butcher our goat following your instructions. Ken has never butchered anything and after doing it twice now he has done a very nice job indeed! Blessings on you from two Canadians living permanently in Baja Mexico in a little town in the mountains. We raise our own goats for milk, cheese and meat. And of course we have chickens. Adios Amigo.

PRO!!! I'll be watching that more than once! Thank you Scotty...that was primo!

Was searching for lamb roast recipes and stumbled across this. Needless to say, wasn’t disappointed. You sir are a professional.

Absolutely wonderful work Scott! Love, Love your technique! Keep this up!

I doubt I'll ever use this information, but damn is it a pleasure to watch someone who knows that they are doing...

Thank you Scott, I've been butchering venison, and lamb, for a few years and you have shown me some very good tips, thanks very much. :-)

I've never worked on lamb but for 22 years i worked in a beef meat packing plant in Alberta Canada. This is pretty cool.

You made it look so easy mate. Excellent demonstration /explanation, very easy to follow. Great work!

Scott, you're a pro. I just got a lamb unexpectedly and I wanted to learn how to break it down. I went through the video almost breathless. It's amazing to see you work and hear all those great comments. Thumbs up!

Wow!! That was an amazing demonstration. Thank you Scott.

I love watching a professional at work. Thank you

I'm a butcher , and I've learnt a cool tip or two by watching this. great work :)

I can't tell you how many times I sad "oh my..." during this video. I've never butchered anything in my life and most of what I eat now is unfortunately pre-packaged or processed but I admire what you do, I want to taste every damn cut that you slice! You're a master, Scott, keep it up!

Thank you for this video. I just processed a lamb following your guidance and it came out terrific.

As a smallholder I want to do more of my own butchery, you make it look easy and straight forward to follow, will be trying myself next month

Scott,we reared our first lamb this year, such a wonderful process! I watched this video like 10 times before we slaughtered her....then watched the video while butchering her, pausing as needed. This was incredibly easy to follow and I only had 1 mistake when I didn't line up my rib bones right, no biggie. Thank you for sharing your knowledge and skills. I had so much fun with this, I can't wait for the next one! I look forward to watching your other videos.

Very, very good! Thank you. Just slaughterd 3 lambs yesterday. A lot smaller than the one you butchered here. So we'll see if I can get the same pieces of them.. Beginner butcherer that I am. /Mathias

Love flank of lamb. My father was a butcher and I have some great memories of him grilling strips of these while we watched a late night movie or having a yarn.

Excellent demonstration! Spring isn't far away, and my farmer friend will have Spring lamb. I usually buy only a half carcass -- it's most often just for my wife and myself -- but this year I might go for the entire unit. Your video is a great refresher.

Scott, absolutely brilliant. Thank you. I noticed there were 2 glands under the shoulders. If left in by mistake, would it ruin when cooking. I hear the same about pork. Please can advise me as I plan to start buying my meat in bulk via a whole carcass. Thank you for sharing your skills.

11:00 "just put your tip in if... you're not sure where it is" got it.

Thanks for sharing, Scott. I always wanted to see the beginning to end product like that.

Genius you are sir! I have watched this video time and again. One day, I will buy a whole lamb and try to do some justice to this lesson!

I just know I'm gonna dream about a lamb dinner with whiter shade of pale playing in the background now.

Pure artwork, I would roast one leg low and slow on a rainy day in my oven covered with tinfoil, other one would go on open fire roasting pit in nature, steaks would go on grill after sous vide treatment with heavy rosemary infusion, some chunks would go into pilau, and some would end in sour cabbage stew pot and all fatty parts would end up in beef mince for kebabs and balls. My deepest honour to you mr Scot, I have said

This was a great video, i tried to butcher 3 Katahdin sheep last year after raising them on my homestead. I watched a few videos and ended up trying to follow along with a book, this video had the most practical approach and i'll definitely be following this process next year.

You're an inspiration Scott. At 64yo I've used your videos to learn how to butcher a deer and two lambs. I'd already done chickens, turkeys and geese but it was your videos that convinced me I could handle red meat. Thanks

Might sound crazy, but if I can't fall asleep, I put one of theses videos or other cooking channels. There's something oddly soothing of methodical activities. The following day I then watch the video again for educational purposes :)

Thanks so much for these videos. We just slaughtered and butchered 2 lambs 150 & 160 live weight. We ended up with 130lbs of meat and fat we rendered into tallow. We boned quite a lot of it out too, so I think we did fairly well. First time slaughtering / butchering lambs.

Absolutely amazing!!!

thanks for this video, I'm finally after two years and 14 lambs now butchering lambs without referring to it!

what brand of cutlery are you using in the video? I remember a previous one you mentioned Victorinox, but I wasn't sure if this was the same set. I'm amazed how your trimming is so effortless..

I'm late to the complement party! Scott, I had a 65 lb lamb delivered (December in the Northern Hemisphere...I would have preferred a more tender smaller lamb) planning on a rotisserie, and realized that it was way too much meat for 14 adults and 7 kids. Being a retired vascular surgeon, I thought, no big deal, I'll cut this up. After dismembering one hind limb, I turned to UKposts and discovered your video. Wow, a master. Clear explanations, excellent videography, economy of motion, and sharp tools! Well, my hack saw and reciprocating saw didn't work. Finally used a triangular pruning saw, but I won't try it on the spine. I'm ordering a Weston. Would a 16" be sufficient if I am not planning to butcher any animals larger than a lamb? Other options are 22 and 25". You are a master! We are not worthy. (The meal is tomorrow night. I plan on one side of ribs, one rolled boneless shoulder, one leg, and the loin chops, but still connected as a large roast. Good luck to me!)

best video I've seen mate!! well done!!! I'm so glad to see someone using sharp knives!!! ahura!!!

I grew up on lamb meat n we cut a lamb every year for EID but I’ve never seen such masterpiece. I just shared it with my family, they gotta see this art 👏

I don't remember you using this knife before. I have seen you (and adopted the use of) the Victorinox stiff boning knife. I don't use a saw as it doesn't work well on fish or chickens. Thanks for what you are teaching us over here in the USA. Please keep doing "offal." We have forgotten how to use it here.

This is really one of the most hypnotised video for me. I never prevent myself to watch it again and again :) Anyway, very good job Scott. I have learned many tips from you.

Excellent! I have just raised, slaughtered and butchered my first lamb. Following this made it extremely easy! Thank you from Montana!

another amazing video. hopefully I can work my way up to doing a whole lamb some day

كل ما أشاهد في هذا الفيديو لا تصدقها عيوني. إن هذا عمل رائع.. شكرا كثيرا thank you man

Süper good BRAVO AMİGO

hello scot this is one of the first lamb breakdowns which I actually got you went through it step by step thanks

This video is how I learned to properly butcher a lamb. I'd done a half-arsed job before. Now I get at least two every Fall and have lamb for months. And the dog eats everything we don't - lungs, brain, spleen and pancreas. Thank you!

I know I'm not the only one that watched this entire video knowing damn well I'll never butcher an entire lamb 🤣

excellent job ... nice neat cuts

Scott!! I admire your work!!!

This guy is magic!! Watched the whole thing mesmerised that he broke down the lamb into small pieces in no time!!!😱😍👏

That was neat. Now - how do we put'er back together?

وين الجزارين يتعلموووو

This was a very good video on butchering a whole lamb. Now I know what the heck a "paddy-whack" is and know where it comes from. I always enjoy your videos and appreciate the clarity and detail you add with your instructional comments. Keep up the good work and informative videos.

Beautiful Scott, and the commentary is on point. Thank you.

Those non meat eaters disliking

can't believe anyone would give a thumbs down on this.

Absolutely gorgeous. Scott, you are doing The Lord's work my friend.

8 years old this vid, but now you helped me a lot, thx!

next video "how to butcher a dragon"

When my old man knocked some springers for meat, he'd always let them hang for at least two weeks. I love the sweet taste of Spring lamb especially long bone chops cooked on charcoals with nothing else no salt no pepper just the meat. I think people over season now when they cook it , especially when a responsible farmer has gone to a lot of trouble to produce a superior product to the supermarket meat which I think is shit. When you have a beautiful rib of beef, a line of thick cut lamb loin chops or a stunning pork belly cook it simply with if you must just a dash of quality salt, and nothing else but some nice bread and butter. PS I love mutton too, which roasts better for flavour than springers.

By far the best video on UKposts on how to do this! Obviously the view count proves that but it deserves 3 times more than it has. Outstanding work!

absolutely SPECTACULAR !

i put this up next time i have vegans at home for dinner...

This is actually a dog

Terrific tutorial! I have two of my own grassfed lambs hanging and waiting to be butchered, so I have this video on repeat to soak in the knowledge before I pick up the knife!

Brilliant! Thank you for sharing.

I love work. I could watch it all day.

Work of art. Thanks for sharing.

dude everyone thinks I'm strage, but dude you are my hero... I'm actually thinking of taking butchery classes because of you... thank you for all the videos... very interesting...

I been a butcher was a great job n now I watch thes videos just for fun u can tell Scott don't ballshit you he's proof in the work

Excellent video Scott. Appreciate the knowledge share!

All this appetizing meat makes me want to have a huge barbecue! Nice work, thanks for sharing.

Absolutely amazing, can't wait to try it for myself.

Scott Rea thank you very much for you're time

well done. I have 300 sheep and my butchering is improving by the day. Great job.

Amazing! Thank you ever so much!

Absolutely brilliant.

Love watching videos like this As a chef it's ideas galore

Great job, thanks for sharing this video.

love your vids man!!! awesome awesome work!! you so gifted that seems easy!!

Thank you so much, just got my butchery apprenticeship and this will be invaluable

Absolutely beautifully done!!!!