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A deboned shoulder with internal fat pockets and large gristles removed. Evenly rolled and both ends trimmed square.
1
Shoulder of lamb.
2
Remove knuckle by cutting through the joint.
3
Carefully remove blade and shoulder bones.
4
Remove excess fat deposits.
5
Roll and tie joint securely with string at regular intervals.
6
Trim both ends.
7
Boned and rolled shoulder, ready for sale.