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.

2003
2003
Meat Cut Spec Step 1

1

Leg and Chump of pork.

Meat Cut Spec Step 2

2

Remove the lumbar vertebrae, hip and tail bones.

Meat Cut Spec Step 3

3

Remove the topside by following the natural seams between the topside and thick flank.

Meat Cut Spec Step 4

4

Remove remaining bones (Femur, Patella Tibia and Fibula).

Meat Cut Spec Step 5

5

Boneless leg of pork with Topside removed.

Meat Cut Spec Step 6

6

Remove the shin muscles and …

Meat Cut Spec Step 7

7

… the head of the fillet.

Meat Cut Spec Step 8

8

Remove the Thick Flank…

Meat Cut Spec Step 9

9

… by following the natural seams.

Meat Cut Spec Step 10

10

Remove excess rind and …

Meat Cut Spec Step 11

11

… trim remainder of excess fat and gristle.

Meat Cut Spec Step 12

12

Roll joint and secure with string at regular intervals.

Meat Cut Spec Step 13

13

Carvery Leg Roast.

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