1. Start with the spine of the carcass facing you. If you are right handed, face the legs away from you and spine facing you. Place the tail end to your right, it is much easier to start this way.
2. Measure the first spine joint from the hind quarter (tail end), usually this is in line with where the flap joins to the top of the outer thigh; make a mark with your knife so you know where to start the cut cut. On the fore quarter side (head end), feel where the third and fourth rib is (start your count from the tail end) and make a mark in between the third and four rib with your knife squared to the spine bone.
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