An Insight into Butchery: How to prepare a rack of lamb

An Insight into Butchery: How to prepare a rack of lamb

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Chef: Mat Gothard In this episode of An Insight into Butchery, Butcher Mat shows us how to prepare a rack of lamb from start to finish, including important knife skills and sawing techniques. He also demonstrates how to debone and prepare a breast of lamb, as well as sharing his top tips for cooking the various cuts. 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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