|To joint a lamb, first find the top of the pelvic girdle, just above the hip joints as this is where the hind quarters are seperated from the rest of the body.|
|Remove hind quarters|
|Split hind quarters in half and remove lower knuckle joint. Then seperate the chump from the leg as shown.|
|Trim and bone out the chump.|
|Giving the finished boneeless chump. or rump of Lamb.|
Remove the breasts in a straight line parallel with the back of the Lamb, starting from the top of the chest just under the elbow joint.
|Remove shoulders by cutting between the sixth and seventh ribs down from the neck end of the carcass.|
|After removing the neck, bone out the shoulders from the ribs and spine.|
|Leaving the finished shoulder joints|
|Seperate the saddle from the best end/rack, remove kidneys and trim off extraneous fat.|
|Leaving the finished saddle and the best end/rack.|
To french trim the racks, first remove by sawing down either side of the spine.
Remove the spnie leaving the two racks.
|Trim, mark out finished proportions and remove excess outer skin and fat.|
|Trim out intercostal muscles between ribs.|
Remove any further excess trim, and outer parchment like skin to leave a french trimmed rack of Lamb.
|Whole Lamb Done!|