An Insight into Butchery: How to bone and roll a traditional lamb shoulder

An Insight into Butchery: How to bone and roll a traditional lamb shoulder

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Chef: Mat Gothard In this episode of An Insight into Butchery, Butcher Mat explains the different parts of a traditional lamb shoulder, the best practices for cooking it, as well as how to best bone and roll the cut. Learn how to navigate the muscles and ligaments when making your cut, as well as how they affect the quality of your meat... About Mat Gothard: Mat Gothard has been a full time butcher for around 12 years and has his own butchers shop, Bates Butchers, in a small market town in the Midlands called Atherstone. Last year Mat’s shop picked up Best Butchers Shop for the Midlands & East of England. Butcher Mat got in to butchery at a very early age when he used to help his dad with pot washing in his butchers shop. He then gradually started to learn the basics of the ‘butchers knot’ and linking sausages! He knew from an early age that butchery was the career he wanted. Being a young butcher in what is still seen as an ‘old mans game’ he loves creating new products and playing around with different cuts, whilst still holding tradition close.

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