Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

Figure 70.—Boning shoulder.

PN-5089

Figure 71.—Boning shoulder.

PN-5090

Figure 72.—Boned shoulder.

The lower shank bones of the foreleg are removed by cutting or sawing through the joint. The foreleg and hind shank are often barbecued, cut into stew, or boned, and the meat ground.