Jeni Wright, Eric Treuille, Le Cordon Bleu

Boning a Shoulder

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A shoulder of lamb is an awkward joint to carve; removing the blade and shoulder bones prepares the joint so that it can be rolled and tied with or without a stuffing, then roasted or braised. You will then find it easier to carve. Cut away excess fat as you bone the joint.
  1. Cut through the meat on either side of the blade bone, using a boning knife.

  2. Cut through the ball and socket joint to separate the blade, and shoulder bones.

  3. Holding the joint firmly, pull the blade bone sharply away from the meat.

  4. Scrape the meat away from the shoulder bone; when free, pull the bone out.