Lamb Leg Roasties

Code: Leg L039

Description

Deboned and highly trimmed leg of lamb, cut into individual portions.

Leg L039
Leg L039
Lamb Leg Roasties Meat Cut Spec Step 1

1

Remove aitch, back and tailbones.

Lamb Leg Roasties Meat Cut Spec Step 2

2

Separate the topside by following the natural seams.

Lamb Leg Roasties Meat Cut Spec Step 3

3

Remove the shank by cutting through the joint between the femur and tibia/fibula.

Lamb Leg Roasties Meat Cut Spec Step 4

4

Remove the femur and patella.

Lamb Leg Roasties Meat Cut Spec Step 5

5

Remove fat deposits...

Lamb Leg Roasties Meat Cut Spec Step 6

6

...and fillet.

Lamb Leg Roasties Meat Cut Spec Step 7

7

Split the above muscle block lengthways into halves of equal portions.

Lamb Leg Roasties Meat Cut Spec Step 8

8

Cut off part of the thick flank to square the muscle block and create...

Lamb Leg Roasties Meat Cut Spec Step 9

9

...the first Lamb Roastie. The rest of the muscle blocks...

Lamb Leg Roasties Meat Cut Spec Step 10

10

...to be cut into equal portions.

Lamb Leg Roasties Meat Cut Spec Step 11

11

The topside to be...

Lamb Leg Roasties Meat Cut Spec Step 12

12

...cut into 4 equal portions.

Lamb Leg Roasties Meat Cut Spec Step 13

13

This cutting method also creates the Chateaubriand Code: Leg L038 and

Lamb Leg Roasties Meat Cut Spec Step 14

14

This cutting method also creates the Shank Code: Leg L022.

Lamb Leg Roasties Meat Cut Spec Step 15

15

Lamb Leg Roasties. Alternatively the Leg Roasties can be scored.

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