Carvery Shoulder Roast – boneless

Code: 2002

Description

Produced from a partly deboned round shoulder for easy carving, with the shank left on.

2002
2002
Carvery Shoulder Roast – boneless Meat Cut Spec Step 1

1

Shoulder – Round

Carvery Shoulder Roast – boneless Meat Cut Spec Step 2

2

Cut back the muscle covering the shoulder blade starting at the side of the blade muscle.

Carvery Shoulder Roast – boneless Meat Cut Spec Step 3

3

Remove the shoulder blade taking care not to cut into underlying muscles.

Carvery Shoulder Roast – boneless Meat Cut Spec Step 4

4

Cut through the brisket muscle and follow the contour …

Carvery Shoulder Roast – boneless Meat Cut Spec Step 5

5

… of the humerus.

Carvery Shoulder Roast – boneless Meat Cut Spec Step 6

6

Remove the humerus but leave the shank attached to the shoulder.

Carvery Shoulder Roast – boneless Meat Cut Spec Step 7

7

Trim exposed shoulder muscles of excess fat. Maximum fat thickness 10 mm.

Carvery Shoulder Roast – boneless Meat Cut Spec Step 8

8

Remove excess gristle especially the thickest part running through the feather muscle.

Carvery Shoulder Roast – boneless Meat Cut Spec Step 9

9

Remove excess rind taking care not to roll it inside the joint.

Carvery Shoulder Roast – boneless Meat Cut Spec Step 10

10

Secure with string or roasting bands at regular intervals.

Carvery Shoulder Roast – boneless Meat Cut Spec Step 11

11

Carvery Shoulder.

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