“Rustic” Lamb Roast

Code: Forequarter L006

Description

A traditional bone-in shoulder, including the knuckle cut into three or more portions and scored.

Forequarter L006
Forequarter L006
“Rustic” Lamb Roast Meat Cut Spec Step 1

1

Remove the rib cage by sheet boning.

“Rustic” Lamb Roast Meat Cut Spec Step 2

2

Follow the natural seam to remove…

“Rustic” Lamb Roast Meat Cut Spec Step 3

3

the neck fillet.

“Rustic” Lamb Roast Meat Cut Spec Step 4

4

Trim the knuckle bone as illustrated and remove any excess gristle and blood veins Internal and external fat thickness not to exceed 10 mm.

“Rustic” Lamb Roast Meat Cut Spec Step 5

5

Cut and saw the remaining shoulder into three or more equal portions.

“Rustic” Lamb Roast Meat Cut Spec Step 6

6

Score the fat side to create Rustic Lamb Roasts.

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