Lamb Rosettes

Code: Forequarter L014

Description

This product is produced from a deboned and highly trimmed shoulder.

Forequarter L014

Forequarter L014

Meat Cut Spec Step 1

1

Remove the shoulder with the neck fillet from the fore by sheet boning.

Meat Cut Spec Step 2

2

Expose the blade bone of the shoulder.

Meat Cut Spec Step 3

3

Continue to expose humerus.

Meat Cut Spec Step 4

4

Separate muscle blocks as illustrated.

Meat Cut Spec Step 5

5

Remove knuckle and remaining bones. Trim excess fat and gristle.

Meat Cut Spec Step 6

6

Roll muscle blocks and use skewers to produce lamb rosettes.

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