Shoulder – Round
Carvery Shoulder Roast – boneless
Code: 2002
Description
Produced from a partly deboned round shoulder for easy carving, with the shank left on.



1

2
Cut back the muscle covering the shoulder blade starting at the side of the blade muscle.

3
Remove the shoulder blade taking care not to cut into underlying muscles.

4
Cut through the brisket muscle and follow the contour …

5
… of the humerus.

6
Remove the humerus but leave the shank attached to the shoulder.

7
Trim exposed shoulder muscles of excess fat. Maximum fat thickness 10 mm.

8
Remove excess gristle especially the thickest part running through the feather muscle.

9
Remove excess rind taking care not to roll it inside the joint.

10
Secure with string or roasting bands at regular intervals.

11
Carvery Shoulder.