Lamb Henry’s

Code: Forequarter L029

Description

The Lamb Henrys are chunky bone-in pieces of lamb prepared from the rustic lamb shoulder (Code: Forequarter L028) and cut into four equal portions.

Forequarter L029
Forequarter L029
Lamb Henry’s Meat Cut Spec Step 1

1

Sheet bone the ribs leaving the neck fillet attached to the bone.

Lamb Henry’s Meat Cut Spec Step 2

2

Remove the breast tip, and knuckle by sawing...

Lamb Henry’s Meat Cut Spec Step 3

3

...through the humerus as illustrated to create Knuckle Code: Forequarter L017.

Lamb Henry’s Meat Cut Spec Step 4

4

Remove large fat pocket.

Lamb Henry’s Meat Cut Spec Step 5

5

Trim off any remaining excess fat. Score the outside of the shoulder.

Lamb Henry’s Meat Cut Spec Step 6

6

Cut and saw the blade bone section into 2 and the humerus section also into 2 equal size/weight portions.

Lamb Henry’s Meat Cut Spec Step 7

7

Lamb Henry’s.

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