Lamb – Pavé

Code: Leg L012

Description

Whole topside cut into three equal portions with maximum fat thickness of 5 mm.

Leg L012
Leg L012
Lamb – Pavé Meat Cut Spec Step 1

1

Leg and chump removed from the carcase.

Lamb – Pavé Meat Cut Spec Step 2

2

Remove the knuckle by cutting through the knee joint.

Lamb – Pavé Meat Cut Spec Step 3

3

Carefully remove the aitch and tail bones.

Lamb – Pavé Meat Cut Spec Step 4

4

Start cutting along the seam between the topside and the remainder of the leg.

Lamb – Pavé Meat Cut Spec Step 5

5

Continue cutting along this seam until the topside muscle is released.

Lamb – Pavé Meat Cut Spec Step 6

6

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

Lamb – Pavé Meat Cut Spec Step 7

7

The trimmed and prepared topside muscle. 

Lamb – Pavé Meat Cut Spec Step 8

8

Cut the topside muscle into three equalsized portions.

Lamb – Pavé Meat Cut Spec Step 9

9

This produces three lamb pavés.

Lamb – Pavé Meat Cut Spec Step 10

10

A single lamb pavé trimmed and ready for use.

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