Shoulder of lambVideo: 01:34

Step by step instructions

1. Place the lamb skin side down on a board. Using a boning knife, cut into the foreleg joint and remove the leg from the joint.
2. Then, secure the lamb shoulder with one hand and, with one cut, separate the shoulder blade from the foreleg. The foreleg can be used in a casserole.
3. Cleanly trim the shoulder blade, freeing it from gristle and excess fat. Then, brown on both sides and braise in the oven.