Marc Pauvert: Lamb Butchery


Master Butcher Marc from 4 Seasons Baltimore butchers lamb with Gutseigal knives, the best on the market. He makes subtle turns with the blade, moving with the blade, and never puts his finger in front of the knife. It is crucial that nothing that could be eaten be wasted. He carefully removes the bones without damaging the skin, cuts off all fat, removes all of the silver, and even gives tips on how to cook lamb bacon.




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