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12

66.

by lifting up the muscle covering

67.

the bones (shoulder blade and humerus).

68.

Remove excess outer fat and remove

the end

69.

of the knuckle bone. Fully trimmed and

prepared bone-in shoulder.

70.

Alternatively, cut between the joints

71.

and remove the shoulder blade

72.

leaving the blade bone cartilage

73.

attached to the shoulder muscles.

74.

Remove excess fat.

75.

Fully trimmed and partly boned shoulder.

76.

Alternatively the meat can be removed

77.

from the shoulder taking care