Firstly, we have to cut the carcase into ‘primals’, this is to give us parts that will be easy to handle and to work with.
Tools - you will need a good sharp knife, a steel to maintain the sharp edge on the knife, a bone saw and an apron. It is important that the knife and steel are clean, not only for hygiene purposes but also for keeping the knife sharp.
They can develop a thin unseen layer of grime, which prevents the knife making a good contact so a scrub in hot water and detergent will prevent this.
We will deal with the front end for now, so at this stage we will remove the ribcage and we do this by starting off with the knife as close to the bone as we can so as not to waste any meat.
The neck can also be cut into 1” sized discs. Braised and treated to a bath of red wine and accompanied with carrots, swede, leeks and makes for a lovely hearty casserole when cooked slowly in the oven.
The shoulder blade, or ‘scapula’ is removed now, so by starting the knife at the socket end, work down the bone, keeping the knife as close to the bone as possible again, and work all the way round until the shoulder blade is free.
Find the joint at the top of the fore leg and cut through it and put the leg to one side, remove the bone from the ‘hand’ piece by running the knife along and around it, much the same as before and free the bone. This piece can now be sliced into steaks.
Now we are onto the third and final part, the haunches.
The First job is to split the haunches by sawing through the bone as shown.
Steve then roughly measures one third of the way down the hip and marks, then saw through the bone to give us two parts, one of which (the chump end) will be steaked and the other will be broken down into roasts.