Remove the shoulder with the neck fillet from the fore by sheet boning.
Daubes
Code: Forequarter L012
Description
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.
1
2
Expose the blade bone of the shoulder.
3
Continue to expose humerus.
4
Separate muscle blocks as illustrated.
5
Remove knuckle and remaining bones. Trim excess fat and gristle.
6
Roll muscles and using string or roasting bands, form each portion into daubes.