Splitting a Lamb 

An almost forgotten skill. Splitting a spring lamb using a knife. This needs a heavy, sharp knife and a good eye. You need to split the backbone exactly down the centre. If you cut either side you leave too much bone in one loin and not enough in the other. Best to make the cuts nearest to the handle where the knife is strongest. It is easier to do in a young spring lamb because the bones are softer than in older animals. If you are using a light knife on an older animal, you can end up damaging your knife. A light cleaver would be your best tool then. but it has to be exactly centred. That's probably why very few people do it anymore, it's difficult to get exactly right. See an expert do it in the video, and dare to try it yourself.