Uploads from Nigel Lewis

Currently Playing: I Paid £204 for This Lamb. Here's What I Make Back

This whole lamb cost me £204. To make it worth my while, I need to take £408 back over the counter. So I broke down every cut, priced it on the scale, and kept a running total to see if we’d hit the number. I’ve been a butcher for over 40 years, taught by my father in the family shop at Lewis’s. In this video I take a 23kg lamb from Newton Abbot in Devon (from a farm my father and grandfather bought from before me) and show you exactly what comes off it, what each cut is called, and what I charge for it. Along the way you’ll learn: 🔪 How to core a lamb kidney properly 🔪 Why we count six bones for the shoulder at Lewis’s (and why some butchers only do five) 🔪 How to bone and roll a shoulder of lamb, ready for stuffing 🔪 The difference between lamb, hogget and mutton (and where “mutton dressed as lamb” comes from) 🔪 How to take out the H-bone so your leg of lamb is easy to carve 🔪 Chump chops, loin chops, cutlets and rump of lamb, and what makes each one special 🔪 How to make a noisette of lamb, a little roasting joint most people have never heard of 🔪 How to chine and French trim a rack, plus how to build a crown of lamb 🔪 My slow-roast shoulder method and the simple touch test for perfectly cooked lamb Nothing goes to waste. Every bone goes in the stock pot, the fat gets rendered, and even the suet feeds the birds in winter. As my dad always said, it’s not what you sell, it’s what you waste where your profit is. So did we make £408? Watch to the end for the big reveal, and find out whether I’m still in business tomorrow morning. If you enjoyed this, I’ve also broken down a whole pig to see if I can turn a profit on that. Link below. 🐷 Whole pig breakdown: https://www.youtube.com/watch?v=QusiUVpc9vI 🏪 Lewis’s Butchers: https://lewismeat.com/