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 ...

Have you ever wished you knew how to butcher a lamb? Yeah, neither have we — until now, that is. At Ted’s Butcher Demo Dinner on Thursday, they’ll be demonstrating how to break down a lamb in addition ...

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 ...

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 ...

Danforth, a butcher and professional butchering instructor, has created a stunning book, in both senses of the term. With precise lessons on how to stun, and then dispatch and dissect, chickens, ...

Lamb chops come in three main cuts. Head butcher Meagan Schneider at McCall’s Meat and Fish Co. in Los Feliz says any cut of meat from the lamb shoulder can be called a “shoulder chop” and that there ...

Alice from the Brady Bunch didn't love Sam the butcher just for his rugged good looks. Everyone's impressed by a man who can handle a knife. Unfortunately, what passes as the butcher department in ...

Whether or not you do eat them, you certainly don't want to waste any of the precious meat -- and that's what normally happens when a machine, not a human, tries to butcher an animal. After all, each ...

FLORENCE, Texas — Tucked behind Florence High School in northern Williamson County you'll find an interesting classroom. It's actually more of a shop – a butcher's shop. These students are learning ...

A Post reader recently asked via e-mail, “Why is it so difficult, if not impossible, to find old-fashioned ‘peasant’ foods? Lamb necks, thick veal breasts with a pocket to stuff and pickled tongue ...

Meats curing in the Italian or French tradition give off a particular aroma. Slice into salami, prosciutto or saucisson sec and it will hit you right away: funky, earthy and just a little bit sour.