Episodes 36 & 37: Lamb Butchery (& Cookery)…

In Episode 36, Brandon and Lauren discuss the factors that contribute to the spoilage of fresh meat, and the environment you want to create in your home butchery operations to avoid it.  They also cover: why sheep are “so simple” (to raise and butcher); the contribution rancidity makes to the flavor of meat; how to cure a leg of lamb; and how cooking oils vary from culture to culture.   They also extend an invitation for you to join them at the Divine Mercy Lamb Roast they are hosting, on April 28th, on beautiful Vashon Island.

In Episode 37, you will learn Brandon’s approach to butchering a lamb; and why he believes that if you learn to butcher a lamb, you will be able to butcher any other member of the quadruped family.  Brandon and Lauren explain why the physiology of quadrupeds determines the placement of your cuts when you quarter them. They teach us that “butchery is the servant of cookery”, and that the best method to use for cooking a particular cut of meat is determined by the function those muscles performed for the quadruped while it was alive.  Finally, they discuss how you, through your own powers of observation and intuition, can grow in your butchery and cookery abilities.

Introduction and Announcements:

  • Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith.
  • We have upcoming spring classes – including one in June!
  • Videos on bacon mold and poultry harvesting (7-part series) now available for our members under Membership!
  • Our new Facebook forum will be rolling out soon!
    • Meet and connect with new people!
    • Access all of our past Facebook content – now in a topically-organized, searchable format!

Part 1 Show Notes:

  • Divine Mercy Lamb Roast – April 28th:  You’re invited!, 2:05
  • Sheep….they’re so simple, 8:12
  • Preventing carcass spoilage, 12:17
    • Temperature
    • Humidity
    • Supply/Handling
    • Light
  • Contributions of rancidity to flavor of meat, 44:16
  • Curing a leg of lamb, 47.26
  • The fat of ruminants — cooking oils by culture, 47:26

Part 2 Show Notes:

  • Butchering lamb, 1:0s4
    • Leg of lamb, 5:53
      • Side tangent – How the physiology of quadrupeds determines where to quarter them, 29:29
    • Lamb neck, 22:12
    • Shoulder, 26:26
    • Plate (aka: brisket, breast), 28:00
    • Loin- chops, tartare, carpaccio, 32:50
  • The power of observation, 39:53

Links for Episodes 36 & 37: