Hi SS
I would speak to your local butcher, he will show you how to joint the carcass and then ie breaking the haunch into the finer cuts,
By separating the muscle groups then using stretchy loops place one every 3/4" approx until roast is tied or just cut into steaks.
Looks very professional and easy to do.
Ive done a few butchery courses mainly for Pigs including one a few years ago at empire farm linked above was very good as we kept the half pig we cut up as part of the course
this vid seems ot cover it fairly well at a certain level for a roe
I spoke to their training person a few days ago and they're putting the dates for next years courses up in a few months so there should be some more dates up soon!
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