Originally Posted by slumlord
My exact thoughts.

Unit L, we ain't got time to 'whittling' slivers of meat outta scapulas.

de-bone the hams, strips the back straps, carve a little off the neck

next!!!!:D


What ? do you leave the tenderloin??

The front shoulders make very good ROASTS!

BTW - I shoot HI shoulder, little meat loss.


jwall- *** 3100 guy***

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