Shoulder – Round
Produced from a partly deboned round shoulder for easy carving, with the shank left on.
Cut back the muscle covering the shoulder blade starting at the side of the blade muscle.
Remove the shoulder blade taking care not to cut into underlying muscles.
Cut through the brisket muscle and follow the contour …
… of the humerus.
Remove the humerus but leave the shank attached to the shoulder.
Trim exposed shoulder muscles of excess fat. Maximum fat thickness 10 mm.
Remove excess gristle especially the thickest part running through the feather muscle.
Remove excess rind taking care not to roll it inside the joint.
Secure with string or roasting bands at regular intervals.