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Figure 66.—Rib chops and breast.
After splitting, the shoulder may be roasted as is, made into chops, or boned and rolled to make a more easily carved roast ([figs. 67] and [68]).
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Figure 67.—Splitting shoulder.
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PN-5084
Figure 66.—Rib chops and breast.
After splitting, the shoulder may be roasted as is, made into chops, or boned and rolled to make a more easily carved roast ([figs. 67] and [68]).
PN-5085
Figure 67.—Splitting shoulder.
PN-5086