Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio!
In this video, Franco debones, stuffs and rolls a breast of lamb. This process is easily achievable in your own kitchen and very enjoyable to do. And also a great job to start on if you’re an apprentice butcher learning how to utilise the point of your knife. The knife used in this videos is a 5″ Victorinox semi flex knife.
Franco then stuffs the lamb breast with Sage and onion stuffing. This cut of lamb once stuffed is really tasty slow cooked in the oven. Making an elegant lamb dish to impress at the dinner table giving the appearance of lamb breast noisettes.
Bottoms up, heads down, let’s crack on!