Bringing traditional butchery skills to the heart of Sydney. 🇦🇺🔪🐑 Today’s lesson: whole lamb deboning—understanding every cut, maximizing yield, and respecting the ingredient from nose to tail. Proud to share knowledge, inspire future chefs, and contribute to Sydney’s vibrant culinary scene. 🔥 #Sydney #SydneyChefs #ChefGeorgesDakkak #GDCulinaryArts #LambDeboning #ButcherySkills #CulinaryEducation #MeatAndFire #FutureChefs #HospitalityIndustry