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
Cannon – bone-in Meat Cut Spec Step 1

1

Separate the lumbar section from the saddle.

Cannon – bone-in Meat Cut Spec Step 2

2

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

Cannon – bone-in Meat Cut Spec Step 3

3

Remove the fillet muscle.

Cannon – bone-in Meat Cut Spec Step 4

4

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

Cannon – bone-in Meat Cut Spec Step 5

5

Remove the bark and any excess fat.

Cannon – bone-in Meat Cut Spec Step 6

6

Carefully remove the toe bone.

Cannon – bone-in Meat Cut Spec Step 7

7

The bone-in cannon ready for use.

×