Shoulder – half – bone-in

Remove the fores from the lamb by cutting and sawing between the 6th and 7th rib bones.

Remove the shoulder by cutting down each side of the spinous processes.

Then turn the fore over and separate the shoulders using the sheet boning method.

Remove backstrap, fat deposits. Depending on requirements either remove or leave the neck fillet muscle attached.

Cut the shoulder into two equal pieces by cutting and sawing from the edge of the bladebone (Illustrated) and parallel to the backline of the carcase.

The two halves of the shoulder prepared and ready for sale.