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
Carvery Leg Roast – boneless Meat Cut Spec Step 1

1

Leg and Chump of pork.

Carvery Leg Roast – boneless Meat Cut Spec Step 2

2

Remove the lumbar vertebrae, hip and tail bones.

Carvery Leg Roast – boneless Meat Cut Spec Step 3

3

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

Carvery Leg Roast – boneless Meat Cut Spec Step 4

4

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

Carvery Leg Roast – boneless Meat Cut Spec Step 5

5

Boneless leg of pork with Topside removed.

Carvery Leg Roast – boneless Meat Cut Spec Step 6

6

Remove the shin muscles and …

Carvery Leg Roast – boneless Meat Cut Spec Step 7

7

… the head of the fillet.

Carvery Leg Roast – boneless Meat Cut Spec Step 8

8

Remove the Thick Flank…

Carvery Leg Roast – boneless Meat Cut Spec Step 9

9

… by following the natural seams.

Carvery Leg Roast – boneless Meat Cut Spec Step 10

10

Remove excess rind and …

Carvery Leg Roast – boneless Meat Cut Spec Step 11

11

… trim remainder of excess fat and gristle.

Carvery Leg Roast – boneless Meat Cut Spec Step 12

12

Roll joint and secure with string at regular intervals.

Carvery Leg Roast – boneless Meat Cut Spec Step 13

13

Carvery Leg Roast.

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