Lamb Leg Steaks

Code: Leg L017

Boneless leg steaks. The whole leg is used for this steak.

Remove the aitch bone taking care not to cut into the underlying muscles.

Remove the knuckle by a straight cut.

Remove the topside muscle by cutting along the seam between it and the rest of the leg.

Remove the femur and patella taking care not to cut into the underlying muscles.

Remove gristle and connective tissue. Maximum fat level 5mm.

Cut into steaks of even thickness.