Lamb Carvery Roast (shoulder)

Code: Forequarter L027

Description

This joint is similar but smaller than the ‘Premium’ Shoulder – Carvery roast Code: Forequarter L008.

Forequarter L027
Forequarter L027
Lamb Carvery Roast (shoulder) Meat Cut Spec Step 1

1

Sheet bone the rib, back and neck bones, taking care not to cut into the underlying muscles.

Lamb Carvery Roast (shoulder) Meat Cut Spec Step 2

2

Expose the blade bone starting at the tip of the blade bone cartilage and... 

Lamb Carvery Roast (shoulder) Meat Cut Spec Step 3

3

...follow the line of the humerus.

Lamb Carvery Roast (shoulder) Meat Cut Spec Step 4

4

Separate muscle blocks as illustrated.

Lamb Carvery Roast (shoulder) Meat Cut Spec Step 5

5

Remove humerus, blade bone and French trim the knuckle. Trim excess fat and connective tissue.

Lamb Carvery Roast (shoulder) Meat Cut Spec Step 6

6

The breast and neck fillet section are rolled into a Victoria Roast Code: Forequarter L009.

Lamb Carvery Roast (shoulder) Meat Cut Spec Step 7

7

The remainder is rolled into a Lamb Carvery Roast (shoulder).

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