Butcher Duncan Baker has spent the best part of 33 years in the meat trade. His first taste of butchery was working in a local family Butchers called Morgan & Anstee, based in the village of Byfleet, Surrey. He started in October 1986 as a Saturday Boy, but also worked every day after school- he also soon gave up his Sunday mornings to work free of charge as this was a great day to learn how to cut meat- though there was a lot of tea drinking and talking going on, as the shop was closed Sundays.
Butcher Duncan has seen a lot of changes to the meat trade and has also seen and been part of the many struggles it has had, but he strongly believes that selling good meat with high animal welfare is a top priority, that sustainable farming techniques and totally natural diets of grass and root crops are the way forward...basically, going back to basics!
Learn the art of butchery, as well as more about where our meat comes from and the types of meat and cuts available in this butchery masterclass with expert, Duncan Baker.
In this episode you will learn about the carvery leg of lamb, taken from the Texel breed of lamb for its leanness and exceptional meat to bone ratio. The carvery leg is tunnel boned, leaving the shank bone in. It is easily cooked and carved, and can also be stuffed.