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Butchery masterclass

Tuesday 17 June 2008 15:17

Cannon of saddle of lamb

Butchery masterclasses

View Caterer's masterclasses on how to butcher cuts from lamb and beef, by butcher David Houses of Allen's of Mayfair.

Download a PDF guide to beef cuts here

Download a PDF guide to lamb cuts here

Download a PDF guide to pork cuts here

MORE BUTCHERY MASTERCLASSES

French-trimmed middle neck of lamb Neck fillet of lamb
Beef bavette Beef entrecote cannon
Beef feather blade steaks Beef larder trim of strip loin
Beef Picanha steaks Saddle of lamb noisette
Beef top rump roasting joint Beef topside escalopes

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