Lamb Spatchcock (shoulder)

Code: Forequarter L030

The rib eye joint (Code: Forequarter L031) is removed from the forequarter and the remainder is deboned and scored to create the spatchcock.

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

Remove the breast tip, and knuckle by sawing.

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

Remove large fat pocket, blade bone and....

...the remainder of the humerus bone.

Trim off remaining excess fat and gristles. The fat side can be scored.

Lamb Spatchcock (shoulder).