El Colmado Butchery is a modern Spanish tapas & wine bar created by Chef Seamus Mullen. The Chef has been named a semi-finalist for Best Chef NYC by the James Beard Foundation 3 years in a row, and his restaurants have been wildly popular with both food critics and foodies around the City. In this video from Bon Appétit, Mullen shows us how to get the best cuts off a lamb.
Growing up on a small farm in Vermont, chef Seamus Mullen of El Colmado Butchery (among others) loved all things lamb (here’s the recipe for Ragout Of Lamb And Spring Vegetables With Farro, pictured above). “We raised our own lamb, cooked our own lamb, made lamb sausages—lamb has been part of my life since I was a kid.” And he butchers it, too. Watch the video and follow Mullen’s easy steps to make the most of the whole animal.
WARNING: This video is not for the squeamish.
via Bon Appétit
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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