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.

Leg L038
Leg L038
Lamb Chateaubriand Meat Cut Spec Step 1

1

Remove the fillet leaving the small flank muscle (skirt) attached to the head of the fillet.

Lamb Chateaubriand Meat Cut Spec Step 2

2

Remove excess fat and gristle.

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