Sheet bone the rib, back and neck bones, taking care not to cut into the underlying muscles.
Code: Forequarter L027
This joint is similar but smaller than the ‘Premium’ Shoulder – Carvery roast Code: Forequarter L008.
Expose the blade bone starting at the tip of the blade bone cartilage and...
...follow the line of the humerus.
Separate muscle blocks as illustrated.
Remove humerus, blade bone and French trim the knuckle. Trim excess fat and connective tissue.
The breast and neck fillet section are rolled into a Victoria Roast Code: Forequarter L009.
The remainder is rolled into a Lamb Carvery Roast (shoulder).