Cannon – bone-in

Code: Loin L014

Description

A bone-in cannon of lamb with the fat left on but the bark removed.

Loin L014

Loin L014

Meat Cut Spec Step 1

1

Separate the lumbar section from the saddle.

Meat Cut Spec Step 2

2

Then split the lumbar section down the centre of the backbone.

Meat Cut Spec Step 3

3

Remove the fillet muscle.

Meat Cut Spec Step 4

4

Completely remove the tail taking care not to cut the eye muscle.

Meat Cut Spec Step 5

5

Remove the bark and any excess fat.

Meat Cut Spec Step 6

6

Carefully remove the toe bone.

Meat Cut Spec Step 7

7

The bone-in cannon ready for use.

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