Butler's Wharf Chop House head chef Martin Kroon sources his lamb from Ben Weatherall in Dumfriesshire. Typically reared to 10 months, the sheep graze on heather and wild herbs.
As the price of lamb has risen, Martin says it makes better sense to buy in whole lamb, all of which is served in the restaurant.
Martin runs monthly butchery masterclasses. Here, he separates the front and back halves of the lamb, having already removed the neck.
Martin butchers his lamb to make the best possible use of every cut: around half the meat will be cooked slowly and the other half served rare.
Bones are combined with a few simple vegetables to make Scotch broth.
Martin cuts away the belly of lamb, which he removes carefully from the bone and rolls. He explains that small cutting movements with a knife are preferable to the long cuts made when filleting fish.
Saddle of lamb at the bottom, rack of lamb in the middle and fillet on top.
Martin will be hosting one of his supper clubs on 26 June at the chop house.