Wild Boar Butchery: Deboning & Tying the Shoulder
Once the foreshanks, neck, and short ribs have been removed from the shoulder, you’re ready to debone the shoulder.
The only tools you’ll need for this are a sharp boning knife and a towel to help you get a good grip on the shoulder blade.
Once you’ve deboned the roast, you can tie it to give it a more uniform shape. Here’s how: