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Watched a guy break down a whole lamb at the West Side Market and he made it look like nothing
I stopped by the West Side Market in Cleveland on Tuesday morning to grab some bones for stock and ended up standing at this one stall for almost 20 minutes. The butcher there was breaking down a whole lamb right on the block and his knife never seemed to leave the bone, just clean seam after clean seam. I've been cutting for 11 years and I still fight through the shoulder every time. He told me the trick is letting the blade do the work and not forcing the cut, which sounds simple until you watch someone actually do it. Any of you got a cut you still feel clumsy on after a decade?
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