In Episode 37, part 2 of a 2-part series, you will learn Brandon's approach to butchering a lamb; and why he believes that if you learn to butcher a lamb, you will be able to butcher any other member of the quadruped family.  Brandon and Lauren explain why the physiology of quadrupeds determines the placement of your cuts when you quarter them. They teach us that "butchery is the servant of cookery", and that the best method to use for cooking a particular cut of meat is determined by the function those muscles performed for the quadruped while it was alive.  Finally, they discuss how you, through your own powers of observation and intuition, can grow in your butchery and cookery abilities.  Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes - including  one in June! Videos on bacon mold and poultry harvesting (7-part series) now available for our members under Membership! Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past Facebook content - now in a topically-organized, searchable format! Part 1 Show Notes: Divine Mercy Lamb Roast, 2:05 Sheep....they're so simple, 8:12 Preventing carcass spoilage, 12:17 Temperature Humidity Supply/Handling Light Contributions of rancidity to flavor of meat, 44:16 Curing a leg of lamb, 47.26 The fat of ruminants -- cooking oils by culture, 47:26 Part 2 Show Notes: Butchering lamb, 1:0s4 Leg of lamb, 5:53 Side tangent - How the physiology of quadrupeds determines where to quarter them, 29:29 Lamb neck, 22:12 Shoulder, 26:26 Plate (aka: brisket, breast), 28:00 Loin- chops, tartare, carpaccio, 32:50 The power of observation, 39:53 Links for Episodes 36 & 37: Divine Mercy Lamb Roast - April 27th:  St John Vianney Catholic Parish, Vashon, WA Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, by Librairie Larousse Hugh Fearnley-Whittingstall Charlotte Mason Jane Grigson