Episode 6: Butchering a Lamb

In the spring we always think of Lamb.  This is the time of year they are born and subsequently eaten at very fancy restaurants.  Not here, this episode shows how to butcher a lamb – a full grown one.  I know what you are thinking, why do I need to know how to butcher a lamb?  More and more people are choosing to buy whole animals, and although the slaughterhouse will cut it up for you, butchering is an invaluable skill that puts you in closer connection with your food and lets you be sure that nothing is wasted.  That being said, when I received this lamb, it was without its innards and head, a very disappointing discovery for me.  In a later video I’ll work with those fine ingredients.

5 responses to “Episode 6: Butchering a Lamb”

  1. G Fitz says:


  2. Kevin says:

    Well done. I’ve often wondered why we call them lamb at that stage anymore – stigma against mutton I suppose.
    I was approached this past weekend by a journalist who wants to cover our annual fall pig butchering that we do at home. It’s a little sad that butchering at home is newsworthy – but it also provides some hope.

  3. Mike says:

    Your quite the butcher. If I every need to prepare a spring lamb for passover ill have to review this video.

    I like what your doing. Im just now catching up. Got married a few weeks ago. Been a busy year.


  4. Frank Reiter says:

    Heard about your online series a while back on a podcast (can’t remember which one, I listen to 20+ a week). Been following you on Facebook ever since, but finally working through the videos, from episode 1. VERY informative episode, here. 

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