Thread: Back leg butchery

Gutless method.

Fully disassembled. I take the inside steaks too without gutting


Back steak removal


Legs hanging ready to skin and bone. Get them off like how MD explained.
I remove the legs with rump on - some people take the rumps off before removing the legs. A little bit of length in your knife makes all this easier (4-5"). Mercators are shit If need be you can bone the legs on the ground skinning and boning progressively so that there is always outside skin between the meat and the ground. Its not difficult and in the end you have all of the cuts to biff in your meat bag and a whole piece of back leg skin which you throw away and it whirls off like a frizby if you get your action right. .


The shoulders are easy peasy to deal with.

The whole drama takes under 30 minutes.

When its hot I often let the meat cool by doing this.

Basically what we do. Remove all 4 legs complete with skin. The fronts come off the same way as the rear . Much as MD describes but I would compare it more to removing your arm by starting at the armpit and slicing in from there into the joint. Not difficult to just follow around the joint and muscle groups on either front or back , once skin has been sliced through. Usually we take back straps last , find it easier to roll and hold animal with no legs getting in the way.
With practice can remove that lot from a goat in under ten minutes easy with a 3 inch blade.