An Insight into Butchery: How to break down a spring lamb

An Insight into Butchery: How to break down a spring lamb

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Chef: Mat Gothard In this first episode of his An Insight into Butchery Masterclass, Butcher Mat, explains the top tips for breaking down a spring lamb into several primals. Learn about the best uses, different cuts, and knives to use for breaking down the cut and more... 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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