John Harbour of John Harbour Quality Butcher explains what makes a great cut of lamb.
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00:00I'm basically back to the forequarter again of the lamb. I'm looking for good thickness throughout the
00:09confirmation of the lamb with the forequarter.
00:14Depth of clashing in the shank, fullness of the blade which gives a lot of
00:24cut of the meat and that same character runs right through the whole lamb right right through
00:31the loin and the hind quarter. Looking across on the cross section of the shoulder
00:39I'm looking for a good size eye and good depth of fleshing on the blade and also an important
00:48trait is the depth of fleshing that runs down along the spring of the rib which often gets
00:55overlooked but if you haven't got that depth of fleshing running down the spring of the rib
01:00you're not going to have that depth of fleshing running through the rest of the carcass as such.
01:06So yeah without having too much cover and yeah that's that's a good balance
01:15confirmation of a lamb.