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.

Forequarter L009
Forequarter L009
Lamb Victoria Roast / Mini Roast Meat Cut Spec Step 1

1

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

Lamb Victoria Roast / Mini Roast Meat Cut Spec Step 2

2

Expose the blade bone of the shoulder.

Lamb Victoria Roast / Mini Roast Meat Cut Spec Step 3

3

Continue to expose humerus.

Lamb Victoria Roast / Mini Roast Meat Cut Spec Step 4

4

Separate muscle blocks as illustrated.

Lamb Victoria Roast / Mini Roast Meat Cut Spec Step 5

5

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

Lamb Victoria Roast / Mini Roast Meat Cut Spec Step 6

6

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

Lamb Victoria Roast / Mini Roast Meat Cut Spec Step 7

7

Alternatively cut each joint in half to create Mini Roasts.

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