Focus on Scotch Lamb PGI cuts, joints and offal: shoulder of lamb - mini joints (bone in / boneless)

QMS

QMS

Standard Supplier 25th May 2016

IN ASSOCIATION WITH

Description

The Scotch Lamb shoulder is separated from the split carcass by a straight cut between the 6th and 7th rib. The neck, back, breast and rib bones are removed in one piece (sheet boned). Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

Whole shoulder 2.5 - 3kg

Approximate yield

Approx. 1 kg per mini joint.

Preparations

The <span>Scotch Lamb</span><span> </span>shoulder can be further broken down into mini joints of various size and number. It can be prepared bone in (picture 1) or boneless and tied (picture 2).

Uses

Shoulder mini joints are best suited for braising or slow roasting.

Cooking techniques

Oven Boil Steam Stew

Cut Origin

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

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QMS

QMS

Standard Supplier 25th May 2016

Focus on Scotch Lamb PGI cuts, joints and offal: shoulder of lamb - mini joints (bone in / boneless)

IN ASSOCIATION WITH