This cut contains the collar and blade bone part of the shoulder and is deboned and rolled into a roasting joint.
1
Make a mark on the first rib 10 mm from the edge of the neck bone and parallel with the backline.
2
Cut and saw through the bones.
3
Separate into Boston Butt (neck end) and remaining hand and spring.
4
Boston Butt (neck end) – bone-in, rind-on
5
Remove rind and back fat.
6
Trim excess fat, maximum fat thickness 10 mm.
7
Sheet bone neck and rib bones.
8
Expose the blade bone trying not to cut into surrounding muscles.
9
Remove the blade bone and trim away any bone gristle and cartilage.
10
Trim excess fat, maximum fat thickness 10 mm.
11
Trim excess fat to a thickness of 10 mm maximum. Secure joint with string or roasting bands.
