The knuckle and four main muscles prepared and ready for further preparation.
Code: Leg L015
Prepared from boneless leg meat and secured with two roasting bands to keep the daubes in shape during cooking.
Cut the topside, silverside, thick flank and rump muscles along the grain and into two pieces.
Place elasticated roasting bands at regular intervals to produce mini-joints.
Cut the joints into two, apply another roasting band in the opposite direction and produce daubes.
Daubes prepared and ready for sale.