Leg and chump removed from the carcase.
Code: Leg L012
Whole topside cut into three equal portions with maximum fat thickness of 5 mm.
Remove the knuckle by cutting through the knee joint.
Carefully remove the aitch and tail bones.
Start cutting along the seam between the topside and the remainder of the leg.
Continue cutting along this seam until the topside muscle is released.
Remove gristle and connective tissue. Maximum fat thickness 5mm.
The trimmed and prepared topside muscle.
Cut the topside muscle into three equalsized portions.
This produces three lamb pavés.
A single lamb pavé trimmed and ready for use.