In this masterclass, butcher Etana Diaz will be showing you how 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 Barnsley Chops and everything in between, this series offers an informative, and interesting, introduction to the process of butchering a lamb.
This exclusive episode also offers an insight to Etana's own journey as a butcher in the industry.
About Etana Diaz:
Etana's interest in butchery first started while working in restaurants and seeing a whole beef rib broken down into boneless rib-eyes. On a whim she decided to make a career change and pursue butchery without ever having cut 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 many talented London butchers and learning the craft of whole carcass butchery.