Focus on Scotch Lamb PGI cuts, joints and offal: shoulder of lamb (part boned/ knuckle off)

Quality Meat Scotland

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

2kg

Preparations

The neck, back, breast and rib bones are all removed in one piece (sheet boned) this avoids deep cuts into the <span>Scotch Lamb</span><span> </span>shoulder meat. The fore leg (knuckle) is removed by cutting through the joint (elbow).

Uses

Part boned shoulder is used as 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 (part boned/ knuckle off)
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Quality Meat Scotland

QMS

Standard Supplier 15th June 2016

Focus on Scotch Lamb PGI cuts, joints and offal: shoulder of lamb (part boned/ knuckle off)

IN ASSOCIATION WITH