Rustic Lamb Chunkies

Code: Forequarter L013

Deboned and highly trimmed shoulder cut into individual portions, which are scored.

Remove the shoulder with the neck fillet from the fore by sheet boning.

Expose the blade bone of the shoulder.

Continue to expose humerus.

Separate muscle blocks as illustrated.

Remove knuckle and remaining bones. Trim excess fat and gristle.

Cut into portions and score.