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.

Forequarter L030
Forequarter L030
Lamb Spatchcock (shoulder) Meat Cut Spec Step 1

1

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

Lamb Spatchcock (shoulder) Meat Cut Spec Step 2

2

Remove the breast tip, and knuckle by sawing.

Lamb Spatchcock (shoulder) Meat Cut Spec Step 3

3

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

Lamb Spatchcock (shoulder) Meat Cut Spec Step 4

4

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

Lamb Spatchcock (shoulder) Meat Cut Spec Step 5

5

...the remainder of the humerus bone.

Lamb Spatchcock (shoulder) Meat Cut Spec Step 6

6

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

Lamb Spatchcock (shoulder) Meat Cut Spec Step 7

7

Lamb Spatchcock (shoulder).

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