We’ve noted earlier that goat is all the rage. In this video, Mark Dommen, chef at One Market, shows Protein University how to butcher a whole goat, from removing the aitch bone to Frenching the rack. Despite being a “university” and stating their mission as creating an online resource for “whole animal breakdown techniques from across the globe,” whoever uploaded this video got the animal wrong: It’s a goat that Mark’s butchering, not a lamb.
Earlier: How to Break Down a Chicken Like Chef Jennifer Puccio at Marlowe [Grub Street]
Butchery Before Dinner [Grub Street]