How to Butcher a Whole Lamb

Learn how to break down a whole lamb carcass into primals, subprimals, and common cuts in this video with Chef Rebecca Peizer at The Culinary Institute of America. She shows us some key butchery techniques, and shares ideas for how cuts can be used in the kitchen.

Find lamb recipes and more here: https://www.ciaprochef.com/americanlamb/

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The Culinary Institute of America: https://www.ciachef.edu
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.