Butcher Farrell's Way with Meat: All About an Old Sheep

Butcher Farrell's Way with Meat: All About an Old Sheep

Watch ONLY with a Planet Eat subscription
RETURN
Chef: Butcher Farrell In this episode we see Butcher Farrell breaking down a mutton, showing where each cut is from and how best to cook it. About Butcher Farrell: Butcher Farrell made the change from a nascent career in audio engineering to the world of meat, whilst living in Shanghai and it was here where the term nose to tail really embedded into his ethos. Since then he moved to Hong Kong to manage a bespoke shop selling the best meat from around the world, whilst acquitting a love and dedication to the art of dry aging meat. During his time away, he learnt every scrap of knowledge he was shown from chefs and butchers from all over the world, learning the ‘secreto’ cuts and the best ways to cook them. Now back in the UK, Butcher Farrell manages The Home Farm Shop, up in North West England. Ever on a quest for knowledge, he now attends Manchester Metropolitan University studying for a Masters in Food Science and Innovation. With his Masters and butchery knowledge combined, he plans to share the and develop broader understanding of food and food choices, “it’s not about giving up meat to save the planet, It’s about eating the right kind of meat and knowing how to use it all”.

Stuffed Breast of Mutton

Ingredients

  • 500g frozen peas, thawed
  • 5g gentlemans relish
  • Good glug olive oil
  • black pepper
  • handful rosemary removed from stalk
  • 200g stale bread diced
  • 1/2 bulb garlic!

Planet Eat Player

Our new app provides improved performance and great new features added with each update.

Download the player app to watch this now...

Already have the app?

Browser Not Supported

Sorry, we do not support video playback on your browser. Please use one of the following browsers:

Renew your membership Update your payment details

CLOSE

Age Restricted Content

Please be aware, this title is age restricted. Please confirm you are over 18 to continue.

 No, I am under 18  Yes, I am over 18