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Post Info TOPIC: Busting up a Lamb!


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Busting up a Lamb!




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ButcherD


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RE: Busting up a Lamb!


ButcherD when I started the business we use to cut 10 to 12 whole lambs a week, now here in the south you can't hardly give it away, most of this down here is the frozen junk

We have a few companies here ( Whole Foods, Sprouts ) that is trying to bring it back, taking the time to educate them in how to cook it.  I want to say after around 1984 it was very hard to find fresh lamb in the deep south.  By the young man you did a good job on the break.



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Leon Wildberger

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RE: Busting up a Lamb!


ButcherD, one question, I notice you didn't remove the gland from the leg, Don't you remove it or does the customer have to remove it??

 Removing the gland changes the taste of the lamb, makes it mild and delicious. 



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Leon Wildberger

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RE: Busting up a Lamb!


When I was in the Big A I use to take my legs on the third day and make cube steaks out of them, I also did a breaded cube lamb steak.  I was the only meat cutter that did that and I had a good following on them from older customers

I had a lot of Jewish people on the north side of Atlanta that would buy the cube lamb steaks knowing it wasn't kosher 



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Leon Wildberger

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RE: Busting up a Lamb!


Thank you.  Always enjoy when you post a new video.

 



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RE: Busting up a Lamb!


Hi Butcher D. Boy how things have changed since I was behind the blocks. I've got to say that you are a pro at cutting and merchandising lamb. Not only that but that was one mighty fine carcass, possibly a prime grade?  I agree with Apcowboy though  about lambs declining per capita consumption rate especially in the South. Back in the 60' & 70's lamb represented between 3 & 5 % of meat department sales. However, depending on certain areas of the country there are still  pockets of demand today. The older generation (mine) knew how to cook it but most importantly it was a budget stretcher back in the day. Heck, there was a time when a leg o' lamb was priced cheaper that chicken.

We did a few things different back then. We would only use the electric band-saw when we absolutely had to. We would break the lamb carcass down the same way you did except we would knife though the muscle where ever we could then use the saw, (but we had plenty of help back then). The only other step was we would make a cut from the flank down through the brisket then fore-shank while the carcass was on the rail.   We made all of the cuts that you did except we had one little twist that you don't see today. We promoted the lamb patty for all its worth, we did this by cooking it and giving out free samples at the counter.

We knew that in order to move more lamb tonnage (which we did) you had to find an out for the trim. So we created a lamb patty business that was the envy of our division. Here is what we did. We took all of the trim from the neck, shanks, brisket, plate and flank. It made a nice blend maybe a 75%. And it was nice and red. We then ground it medium grinder plate into a tub. We would then get the heavy-duty aluminum foil and spread it out on the table and put the ground lamb on it and created a roll about as long as a tube of ground beef is today. We rolled it up in the foil until it would be a size that would fit a 2's or 10's tray.  Then we would cut it with our "big knife" steak knife about 1 1/2 inches thick. Over wrapped it and that was it. Back then we would put a few sprigs of parsley between the patties. We couldn't keep then in the case. As a matter of fact we were able to get a premium price on shanks and on lamb- bone in stew, customers  had to ask for those items. When the patty business grew we took the first cuts off the chuck and diverted it to ground lamb. I will tell you this, when you give a customer a taste of a good cooked lamb patty just (salt & peppered) they are truly surprised how good it is. Then you throw  throw-in that lower cholesterol bull, and you closed-the-sale. LOL>LOL>  



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Phil ( coalcracker ) Verduce

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RE: Busting up a Lamb!


thanks for the video, I never have cut lamb except some frozen stuff, would love to get into cutting a whole one. we sell very little lamb in my store 



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RE: Busting up a Lamb!


never seen it done that way on a band saw just a knife and a handsaw only time i saw lamb touched with the bandsaw was when someone wanted skinny loinchops that said the neck was boned out too. Best part of the lamb to me is the chump roast.

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