The rib should be split somewhat differently than the other primal cuts (figs. 62 and 63). The backbone is not split but is removed by cutting through the ribs along the ridge where they join the backbone. Continue cutting close to the backbone to separate one rib section. Repeat this cut along the opposite side of the backbone to separate it from the other rib section. Remove the breast portion by cutting approximately 2 inches from the rib “eye” (fig. 64). [Illustration: Saw cutting through ribs at backbone using a knife] Figure 62.—Splitting rib. [Illustration: Saw cutting through ribs at backbone] Figure 63.—Splitting rib. [Illustration: Knife slicing through ribs] Figure 64.—Separating breast from rib. Rib chops are easily made by cutting between the ribs (fig. 65). Remove the fell before cooking. The breast portion may be barbecued in one piece or made into riblets by cutting between the ribs (fig. 66). [Illustration: Knife slicing rib chops of rib rack] Figure 65.—Preparing rib chops. [Illustration: Rib chops and breast displayed] Figure 66.—Rib chops and breast. After splitting, the shoulder may be roasted as is, made into chops, or boned and rolled to make a more easily carved roast (figs. 67 and 68). [Illustration: Saw cutting through shoulder] Figure 67.—Splitting shoulder. [Illustration: Chops and roasts displayed] Figure 68.—Shoulder chops and roasts. Arm chops should be made first by cutting parallel to the surface made when the foreleg and breast were removed. Only two or three arm chops should be made (fig. 69). Blade chops are made by cutting between the ribs and sawing through the blade and backbone. [Illustration: Saw cutting through shoulder] Figure 69.—Preparing arm chops. To prepare a boneless shoulder, first remove the ribs and backbone by cutting closely underneath the ribs following their curvature; then cutting along and over the backbone and neck vertebrae to remove them (fig. 70). Start at the rear surface and cut along the lower edge of the blade bone to lift the underlying muscles exposing the blade bone and arm bone (fig. 71). Cut along the edges of these bones and then lift the over-lying meat and cut close to the top surface of these bones to remove them (fig. 72). The blade bone has a ridge which runs close to and nearly parallel to its shorter edge. Try not to cut through the skin surface when cutting over this ridge. The boneless meat should be rolled so that the shoulder “eye” is lengthwise in the roast. The shoulder “eye” is located under the flat surface of the shoulder blade. Roll the meat as tightly as possible, then tie securely with strong twine or cord (fig. 68). The boneless shoulder may be made into a pocket roast and stuffed with ground lamb or other dressing. The edges of the meat are laced together after stuffing. [Illustration: Knife slicing off ribs on shoulder] Figure 70.—Boning shoulder.