The forequarter of lamb.
Code: Forequarter L031
The rib eye joint is prepared from the most succulent and tender part of the lamb shoulder.
Sheet bone the rib, back and neck bones, taking care not to cut into the underlying muscles.
Remove the extended neck fillet muscles by...
...following the natural seam as illustrated.
Remove the boneless neck.
Trim the remainder of excess fat and roll into...
...Lamb Rib Eye Joint.