The lamb salmon are muscle strands released from the whole back. In the case of beef, they would be referred to as roast beef, in the case of pork, they would be called pork loin or pork loin.
In this video you can see the parrying of released saddles of lamb . The overlying fat layer is still there and must be removed like the underlying tendon. The layer of fat can usually be removed by hand and rarely requires the use of a knife. A knife is required to remove the tendon.
Material needed :
- Adequate cutting board
- sharp knife with stable blade
The remaining bones are used along with the lamb stock trimmings .
