A'ternoon all. this is my first foray into this group hoping for the
same sort of helpful and knowledgeable responses I've had in URG and
UKD_I_Y.
Where can I find a detailed description (ideally with pictures) of how
to bone and roll a shoulder of lamb with minimum waste. I have memories
of marvelling at the artistry of some of the carefully crafted joints
seen in old fashioned French butchers during holidays in the '70s. I
have asked locally but when it became I already had the joint and
wasn't about to buy - well it's understadable in a way. No?
TIA John Fraser