Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

How to bone a lamb Neck?

Charcuterie

  • Please log in to reply
3 replies to this topic

#1 thecuriousone

thecuriousone
  • participating member
  • 190 posts

Posted 31 March 2013 - 05:59 PM

Hello All-

 

I often purchase lamb necks and they usually come in 1 inch slices.   Well..............I went to the slaughterhouse this time and purchased three and each was 5 -6 inches tall.  I'm not quite sure how to approach it.   I'm just creating chopped  meat for some merguez patties so it doesn't have to be pretty, but I have NO idea of what to do first.  I'm sure all of the butchers are laughing at me, but any suggestions would be appreciated.   Thanks.  



#2 Plantes Vertes

Plantes Vertes
  • participating member
  • 737 posts

Posted 31 March 2013 - 06:42 PM

Google suggests it's done by lying the neck down on the board and cutting straight in to the bone along its length (so the cut describes the radius of the cross-section), then cutting around the bone so the neck meat gradually opens out into a single strip.



#3 thecuriousone

thecuriousone
  • participating member
  • 190 posts

Posted 31 March 2013 - 07:19 PM

Thanks so much.   I was moving in that direction.   The plan I had come up with was to cut into the radius at 12, 3, 6, and 9 o;clock and just kind of rock the boning knife against the bones.  At least I know I am on he right track.



#4 Plantes Vertes

Plantes Vertes
  • participating member
  • 737 posts

Posted 31 March 2013 - 07:36 PM

Yes it sounds like that would be fine; I think the method I saw specifically wanted to end up with a single piece of meat, but as yours is to be demolished for sausages I doubt that sort of care is necessary. Good luck with the merguez!







Also tagged with one or more of these keywords: Charcuterie