How to Bone a Half Lamb Shoulder

Notice both halves of the shoulder.

Trim off the excess fat from the outside of the shoulder.

Slide the knife along both sides of the shoulder blade, detaching it from the meat.

Cut the meat away from the top of the shoulder blade.

Cut down to the joint, and then insert the knife between the ball joint and the end of the shoulder blade.

Detach the shoulder blade.

Slide a knife along the outside of the ribs and detach the meat.

Slide the knife along the neck and detach the meat.