Jamie’s Great Britain – how to butcher a lamb

you
we all know the leg
then we’ve got the breasts along here
and we’ve got the saddle here we’ve got
lovely chops and we’ve got the rack of
lamb here the shoulder here low-and-slow
tender melt-in-your-mouth gorgeous what
I’m saying is this copious amounts of
meat and meals in this whole creature
you’ve got the belly here you know which
you can put herbs in and you can roll it
up and you can skewer and cook it for
hours until you can just slice it up
melt in your mouth that is a beautiful
leg of lamb
a Lambchop long-bone don’t French trim
it or waste it just to make it look
pretty I want all that beautiful meat
there and I rub it with spices I’m gonna
get it sizzling and hot
on the internet now you can literally
get a lamb arrived cut up into these
different cuts and then you can wrap it
up beautifully and put it in your
freezer and you might be thinking to
yourself oh it’s ever so nice you know a
whole animal how lovely middle class of
you in the recession but actually this
is the cheapest way to buy meat and for
any future boyfriend’s of my daughter’s
be warned