Remove the fillet leaving the small flank muscle (skirt) attached to the head of the fillet.
- Home
- Meat Purchasing Guide
- Lamb Chateaubriand
Lamb Chateaubriand
Code: Leg L038
Description
As the head of the fillet of lamb is very small, the small tender flank muscle is left attached to this Chateaubriand.
1
2
Remove excess fat and gristle.