Lamb can come both half or whole pick which way you wanna go

Check freshness signs and quality 

This is how you check your lamb

Dividing the lamb into main parts

Dividing the lamb into it main parts.

Removing the head and neck

Back legs, center and back and the front shoulder legs  

This is how you trim and clean the ribs

How to fillet the lamb back

This is how you fill the leg

How to debone the lamb shoulder

This is how you ties is up

How to cut the lamb in main pieces

How the cut the lamb down to lamb chops and racks

How to separate the neck and the head from the center of a lamb

Frying the lamb fillet with or without the fat

Fried lamb fillet. How to cut it. 

Pan frying af rack of lamb

how you cut the lamb rack after resting

How you roast a whole lamb leg using an oven.

This is lamb filet and how to steam cook it

This is Oven braising of lamb

Tjek of the oven braising is done

Get the lamb leg ready for oven roast

Make sure to let the lamb leg rest before carving

The leg should be resting the same amount of time as roasting time. 

Choose where to start

Learn how to check freshness signs and quality this can be used to check all types of goat.

Checking  freshness  signs on half a goat is nearly the same as with a hole one, however you must pay attention to possible contamination and damages

Dividing the half goat into it main parts 

Deboning the front leg or shoulder into its individual parts  

Dividing the back leg of goat into its parts.

A goat leg has the same build as lamb so pay attention and learn the skills of both.

Starting to divide the center by removing the neck, pay attention when sawing or cutting the spine

Separating the back pieces and cleaning the filet

Cutting the ribs and removing the cuts,  neck, chest, ribs and back piece   

Trimming and preparing the cotelets,  rack and crown roast.

French trimming the bones  

This is how are you pan frying goat chops

Learn the basic of pan frying a goat rack

How to cook the goat filet

The finish goat filet. How to cut it. 

This is a side of Beef or Cow

Usually you can get the butcher  to divide the whole animal into more manageable parts, since they are quite heavy this makes it easier to work with. But this is a good way to visualize where the different cuts are located and how the whole animal looks. 

Pick the piece that you want to work with and get going.

Divide the Side into pieces. 

Trimming the deboned beef breast, pay attention to the cut when dividing the beast into smaller pieces.

Dividing the pistol or backlog from the topside or back piece, pay attention when using the saw the cut through the bone

Starting the deboning of the back leg taking the collarbone out.

Back leg of beef with the collarbone off, here we break down the the leg into its individual cuts 

Removing the shank from the back leg, here we the table as a tool to break open the leg joint  

Deboning the the top of the bag leg.

Dividing it down into its individual parts. 

Taking the smaller cuts and roasts out of the boneless beef back leg

Here we show you how to cut the beef shank into pieces, pay attention when using the hand saw. 

Learning  how to handle and use the big bones like this one, will give you a better way of using all of the animal in your cooking.

• Bone saw
• Meat
• Cow
• Osso buco 

Deboning and separating the front leg of beef. 

Taking of the big cuts  

Further parting of the front leg, deboning the center piece

Deboning the neck of beef, first removing the short ribs

Dividing  the individual cuts of the chest and upper ribs 

Removing the small ribs from the under piece 

Deboning the neck and removing the spine, pay attention to the circular  cuts around the spine

Parting the the deboned neck into smaller cuts

Dividing the back piece  into the prime cuts.

Removing the tenderloin and dividing the back roasts into fillet and rib 

Dividing the filet into roasts and steaks 

Whole rib roast, whole beef filet, entrcote and ribeye steak  

Cleaning and scoring the rib roast to make it ready for cooking

Here you can learn how  to trim and clean the beef tenderloin for roasting whole or cutting it into steaks.

• Medallions 
• Tornadoes 
• Whole roast 

Cut the beef steak

Pan frying beef steak. 

This is a Medium cooked beef steak

When you have cooked you steak, its a good idea to let the meat rest a little, although this is probably more of a personal point so do as you feel.

The most important thing is to remember that if you cook the meat til its ready!! it might actually over cook, sins it will still be hot on the outside from leaving the pan or grill, this means that in the next couple of minutes it will still be cooking so train your self to find the correct point to stop the cooking process according to the time it will take you to serve the steak   

Pan frying Beef steak

Pan fry your meat as you like it, There are no rules here  but listen to the preferences of the person whom you are serving. You can serve the cut whole as a steak or slice it into juicy pieces.  

• Beef
• Cow

This is a entrecote or cut of the beef filet

   The finish Grill steaks 

The cooked Ribeye Steak 

This is the beef tenderloin or tornedoes, learn how to grill the cut

Beef tenderloin is a soft and tender piece, that is easy to cook and use in various ways, slice the meat after cooking or serve it as a whole steak 

• Beef
• Cow 

This is pieces of beef tenderloin, and this is how to cook it

Learn how to cook a flavorful beef stock

How to remove the impurities and fats making the stock better and more versatile 

This is how to rcaoast the bones and make the brown roasted beef stock

How to make the Beef Stock 

How you strain a beef stock or bouillon. 

Cleaning the side filet is easy, and you can get a good amount of useful  leftovers  for latter and  it will cut down your food waste.

• Beef  
• Cow