Seamus Mullen of New York's El Colmado Butchery and Tertulia shows some of his favorite off-cuts while butchering a lamb. and today we're gonna be butchering one of my favorite animals, the lamb. I ...

EUGENE, Ore. — Sawing through lamb carcasses isn’t how most people typically spend their Monday nights, but three students recently did just that as part of a class on butchering livestock. The class ...

Knife in hand, Ryan Farr surveys the fresh whole lamb carcass stretched out on the cutting board, garnet flesh wrapped in a thin coat of pearlescent fat. He cuts into the ribs with the practiced skill ...

SPRING AND LAMB go hand-in-hand, thanks in part to the holidays that usher in the season. For Passover it’s often braised; a roast is an Easter favorite. Those observing Ramadan, this year April ...

One key bit of knowledge needful if you want to eat more locally grown meat is how to use the unfamiliar cuts, and how to take apart a side of beef, or a half a pig, or a lamb. If you don’t know the ...

Gentlemen and women, sharpen your knives, please. Just out from s the First up, and new to the series, is a class in basic lamb butchery (1-5 p.m, Sept. 25), where you can learn how to break down a ...

Knife in hand, Ryan Farr surveys the fresh whole lamb carcass stretched out on the cutting board, garnet flesh wrapped in a thin coat of pearlescent fat. He cuts into the ribs with the practiced skill ...

Your checkoff spent the past few weeks at major chefs and foodservice influencer events, helping “Feed Their Adventurous Side” with American Lamb. The American Lamb Board is dedicated to educating ...

Chances are good that if you’re cooking a rack of lamb it’s a special occasion. The pricey cut is a go-to for romantic dinners, holidays, and other celebrations. And we can see why. A rack of lamb is ...

In America, consumers sometimes get a bit boggled when faced with cuts of meat that are less familiar than the stalwarts: beef, chicken, and pork. For example, there are plenty of people who don't ...

The past few years have been nothing short of revolutionary for the world of butchery. Ten or so years ago, when we thought about a butcher shop, we most likely thought about an ancient storefront, a ...