Category:Lamb leg

Only a few steps are required for boning and preparing a lamb shoulder of lamb, which makes it a relatively easy task for the home cook, however most butchers will do this for consumers who are not comfortable with attempting this at home. A lamb shoulder of lamb that has been de boned is often cut in half to separate the sirloin and shank ends of the lamb shoulder. The halves can be rolled and tied and sold as compact roasts. The boned lamb shoulder should be placed with the fat side down. You can cut a lamb shoulder by using a sharp knife, cut into the cavity, formed by the elimination of the bones. Do not cut all the way through the meat. Excess fat and connective tissue should be trimmed. Spread out the lamb shoulder as flat as possible and cut into the thickest areas, but do not cut all the way through the meat. This will result in the boned lamb shoulder becoming flatter, with a more uniform thickness throughout. Skewers can be inserted through the meat to help keep it flat, resulting in meat that is more evenly cooked but especially when griddling. Lamb shoulder contains the sirloin section with hip bone and the shank portion with round bone. The outside is covered with fell, a thin, and paper like covering. It is usually prepared by roasting.