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

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

2.5 - 3kg

Approximate yield

2kg

Preparations

The neck, back, breast and rib bones are all removed in one piece, termed ‘sheet boned’, this avoids deep cuts into the <span>Scotch Lamb</span><span> </span>shoulder meat. Three bones remain in the shoulder.

Uses

The 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: whole shoulder of lamb (part boned)
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QMS

QMS

Standard Supplier 22nd June 2016

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

IN ASSOCIATION WITH