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