“Premium” Shoulder – Carvery Roast

Code: Forequarter L008

Description

Partly deboned shoulder with a French trimmed knuckle attached. Very easy to carve.

Forequarter L008

Forequarter L008

Meat Cut Spec Step 1

1

Shoulder of lamb.

Meat Cut Spec Step 2

2

French trim the knuckle to expose 25mm of clean bone.

Meat Cut Spec Step 3

3

Remove the blade bone…

Meat Cut Spec Step 4

4

and humerus but leave the knuckle intact.

Meat Cut Spec Step 5

5

Trim off any excess fat.

Meat Cut Spec Step 6

6

Roll and tie securely with string at regular intervals.

Meat Cut Spec Step 7

7

Carvery roast (shoulder).

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