Rustic Lamb Chunkies

Code: Forequarter L013

Description

Deboned and highly trimmed shoulder cut into individual portions, which are scored.

Forequarter L013

Forequarter L013

Meat Cut Spec Step 1

1

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

Meat Cut Spec Step 2

2

Expose the blade bone of the shoulder.

Meat Cut Spec Step 3

3

Continue to expose humerus.

Meat Cut Spec Step 4

4

Separate muscle blocks as illustrated.

Meat Cut Spec Step 5

5

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

Meat Cut Spec Step 6

6

Cut into portions and score.

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