Agriculture and Horticulture Development Board

Authority

Industry technical body

Territories

GB

Primacy

primary

Commercial interest

none

Retrieved

2026-08-13

State

Read and citable

Original document

Bone-in shoulder portions prepared from the rustic lamb shoulder (Forequarter L028): sheet-boned ribs with the neck fillet left on, breast tip and knuckle sawn off through the humerus, the large fat pocket removed, the outside scored, and the blade-bone and humerus sections each halved to give four portions. A British market cut with no IMPS counterpart at all, which is worth having in the catalogue precisely because it is unmappable.

Terminology, Technical, Culinary practice

• Explicitly not safety: A cutting specification is not a food-safety source.

• AHDB specification Forequarter L029 prepares Lamb Henry's from the rustic lamb shoulder (Forequarter L028) by sheet boning the ribs with the neck fillet left attached, removing the breast tip and knuckle by sawing through the humerus, removing the large fat pocket, scoring the outside, and dividing the blade bone section and the humerus section into two equal portions each.

  Where it applies:

  United Kingdom.

  A British market cut defined by portioning rather than by anatomy alone. IMPS Series 200 contains no counterpart, and that is a fact about the two systems rather than a gap in the reading.