In this class butcher Etana Diaz will be showing her preferred way to break down a whole Lamb. She will take you through the basic primal cuts and different ways they can be retailed. From a boneless butterflied lamb leg, to lovely Barnsley Chops, and everything in between, this series is both informative and interesting to watch.
About Etana Diaz:
Etana's interest in butchery first started while working in restaurants and seeing a whole beef rib broken down into boneless Ribeyes. On a whim she decided to make a career change and pursue butchery without ever cutting a piece of meat. Etana got her start in the Meat Department of a large grocery store. After a year and a half, she decided to move across the ocean to further her training, cutting alongside some talented London butchers and learning the craft of whole carcass butchery.