Shoulder – half – bone-in

Code: Forequarter L003

Description

A traditional shoulder cut in half.

Shoulder – half – bone-in Meat Cut Spec Step 1

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

Shoulder – half – bone-in Meat Cut Spec Step 2

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

Shoulder – half – bone-in Meat Cut Spec Step 3

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

Shoulder – half – bone-in Meat Cut Spec Step 4

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

Shoulder – half – bone-in Meat Cut Spec Step 5

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.

Shoulder – half – bone-in Meat Cut Spec Step 6

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