by lifting up the muscle covering
the bones (shoulder blade and humerus).
Remove excess outer fat and remove
of the knuckle bone. Fully trimmed and
prepared bone-in shoulder.
Alternatively, cut between the joints
and remove the shoulder blade
leaving the blade bone cartilage
attached to the shoulder muscles.
Remove excess fat.
Fully trimmed and partly boned shoulder.
Alternatively the meat can be removed
from the shoulder taking care