Ben has worked in the butchery industry for over 14 years now after initially developing his love for food at his family’s restaurant.
In that time, the face of butchery has changed dramatically. He is very passionate about constantly bringing new ideas to the forefront of the industry and driving awareness of what the art of butchery can be.
Ben enjoys developing the connections he has with the local community as well as helping to support the next generation of butchers in the profession.
Watch Ben Tindale debone a leg of lamb in this new episode as he turns this into a beautiful lamb noisette.
You will witness the full processes of breaking down the leg, from removing fat, down to the individual medallions themselves.
By the end of this, you will have a full Lamb noisette ready to be enjoyed.