Neck

Code: Forequarter L015

Description

A bone-in neck.

Forequarter L015

Forequarter L015

Meat Cut Spec Step 1

1

Remove the tip of the breast from the forequarter.

Meat Cut Spec Step 2

2

Sheet bone the ribs and backbone, taking care not to cut into the underlying muscles.

Meat Cut Spec Step 3

3

Leave the neck fillet attached to the bone.

Meat Cut Spec Step 4

4

Remove rib bones leaving 60mm attached.

Meat Cut Spec Step 5

5

Remove the first neck bone and discard.

Meat Cut Spec Step 6

6

Prepared neck of lamb – internal view.

Meat Cut Spec Step 7

7

Prepared neck of lamb – external view.

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