The Lamb Henrys are chunky bone-in pieces of lamb prepared from the rustic lamb shoulder (Code: Forequarter L028) and cut into four equal portions.
1
Sheet bone the ribs leaving the neck fillet attached to the bone.
2
Remove the breast tip, and knuckle by sawing...
3
...through the humerus as illustrated to create Knuckle Code: Forequarter L017.
4
Remove large fat pocket.
5
Trim off any remaining excess fat. Score the outside of the shoulder.
6
Cut and saw the blade bone section into 2 and the humerus section also into 2 equal size/weight portions.
7
Lamb Henry’s.
