Shoulder – boned and rolled

Code: Forequarter L007

Description

A deboned shoulder with internal fat pockets and large gristles removed. Evenly rolled and both ends trimmed square.

Forequarter L007

Forequarter L007

Meat Cut Spec Step 1

1

Shoulder of lamb.

Meat Cut Spec Step 2

2

Remove knuckle by cutting through the joint.

Meat Cut Spec Step 3

3

Carefully remove blade and shoulder bones.

Meat Cut Spec Step 4

4

Remove excess fat deposits.

Meat Cut Spec Step 5

5

Roll and tie joint securely with string at regular intervals.

Meat Cut Spec Step 6

6

Trim both ends.

Meat Cut Spec Step 7

7

Boned and rolled shoulder, ready for sale.

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