Lamb Victoria Roast / Mini Roast

Code: Forequarter L009

Description

A deboned and highly trimmed shoulder rolled into two equal-sized joints./ A deboned and highly trimmed shoulder rolled into four equal-sized mini joints.

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

Expose the blade bone of the shoulder.

Continue to expose humerus.

Separate muscle blocks as illustrated.

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

Using string or roasting bands, form each portion into a Lamb Victoria Roast.

Alternatively cut each joint in half to create Mini Roasts.