Remove the shoulder with the neck fillet from the fore by sheet boning.
Code: Forequarter L012
These daubes are cut from a deboned and highly trimmed shoulder and secured with two roasting bands to keep the daubes in shape during cooking.
Expose the blade bone of the shoulder.
Continue to expose humerus.
Separate muscle blocks as illustrated.
Remove knuckle and remaining bones. Trim excess fat and gristle.
Roll muscles and using string or roasting bands, form each portion into daubes.