Sheet bone the ribs leaving the neck fillet attached to the bone.
Lamb Spatchcock (shoulder)
Code: Forequarter L030
Description
The rib eye joint (Code: Forequarter L031) is removed from the forequarter and the remainder is deboned and scored to create the spatchcock.
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2
Remove the breast tip, and knuckle by sawing.
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through the humerus as illustrated to create Knuckle Code: Forequarter L017.
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Remove large fat pocket, blade bone and....
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...the remainder of the humerus bone.
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Trim off remaining excess fat and gristles. The fat side can be scored.
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Lamb Spatchcock (shoulder).