De-boning Spring Lamb At Reading Terminal Market

In the grand scheme of butchering-themed videos, this one shot at Harry Ochs Meats in RTM is very tame and tasteful: there are no spurts of blood, live animals, or anything to make a carnivore avert their eyes. It’s part of a new series from David Shields about Philly kitchens and culinary sites — the same YouTube account has a clip on Israeli wines at Zahav, which bodes well for this as a high-low project. [Restaurant Club]

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De-boning Spring Lamb At Reading Terminal Market