Leg and Chump of pork.
- Home
- Meat Purchasing Guide
- Carvery Leg Roast – boneless
Carvery Leg Roast – boneless
Code: 2003
Description
The topside and thick flank are removed from a boneless leg and chump. The remainder is trimmed of excess fat and gristle and rolled into a roasting joint.
1
2
Remove the lumbar vertebrae, hip and tail bones.
3
Remove the topside by following the natural seams between the topside and thick flank.
4
Remove remaining bones (Femur, Patella Tibia and Fibula).
5
Boneless leg of pork with Topside removed.
6
Remove the shin muscles and …
7
… the head of the fillet.
8
Remove the Thick Flank…
9
… by following the natural seams.
10
Remove excess rind and …
11
… trim remainder of excess fat and gristle.
12
Roll joint and secure with string at regular intervals.
13
Carvery Leg Roast.