A traditional shoulder cut in half.
1
Remove the fores from the lamb by cutting and sawing between the 6th and 7th rib bones.
2
Remove the shoulder by cutting down each side of the spinous processes.
3
Then turn the fore over and separate the shoulders using the sheet boning method.
4
Remove backstrap, fat deposits. Depending on requirements either remove or leave the neck fillet muscle attached.
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.
6
The two halves of the shoulder prepared and ready for sale.
