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