Whole hog barbecue is the country’s oldest barbecue style, but the American tradition takes a lot of know-how; and the process can take up to 24 hours from start to finish. For butcher shop owners Ben Turley and Brent Young of the Meat Hook in New York — there’s a better way to do whole animal barbecue, and it’s to not do it whole.
Turley and Young refer to it as the “butcher way:” breaking down the animal so they can get the best out of each cut. “They are all different muscles and they are cooking completely differently,” says Young. So instead of roasting a whole lamb over an open fire, the Prime Time hosts are running down the best ways to separate each cut of lamb in this video, and the best ways to cook them.
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