Focus on Scotch Lamb PGI cuts, joints and offal: shoulder of lamb (boneless/ rolled)

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The Scotch Lamb shoulder is separated from the split carcass by a straight cut between the 6th and 7th ribs. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

2 - 3kg

Approximate yield

2 - 3kg

Preparations

All bones are to be removed, taking care to avoid any deep cuts into the <span>Scotch Lamb</span><span> </span>shoulder meat. Internal pockets of fat and the yellow back strap gristle are to be removed.

Uses

The boneless shoulder is rolled and tied securely with string. Ideal for a slow, longer more considerate roast.

Cooking techniques

Oven Boil Steam Stew

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: shoulder of lamb (boneless/ rolled)
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QMS

QMS

Standard Supplier 8th June 2016

Focus on Scotch Lamb PGI cuts, joints and offal: shoulder of lamb (boneless/ rolled)

IN ASSOCIATION WITH