Figured deboning a whole lamb shoulder would take 20 minutes. Took me 2 hours.

I had a customer special order a whole lamb shoulder boneless and rolled. Thought I'd breeze through it like a pork shoulder. Nope. Hit a weird tendon network near the blade bone that took forever to work around without trashing the meat. Has anyone else found lamb shoulders way harder than they look on YouTube?

2 comments

2 Comments

the_lisa9d ago

Cranked my knife 90 degrees and sliced through those tendons like butter after the first time. @the_tara you're spot on about the knife being the difference maker, once I sharpened mine it was way smoother. Did a braise on mine too, came out tender as hell.

the_tara11d ago

I remember watching a video where someone made it look like a 5 minute job with just a boning knife. Then I tried it and realized my knife was probably dull and the sheep had different ideas. That tendon network you mentioned, I hit something similar on a leg once and ended up just sawing through it like a caveman. The meat came out looking like a crime scene but hey it tasted fine. Did you end up roasting it or going low and slow with braising?