Leg – Carvery French-trimmed, with chump

Code: Leg L004

Description

This leg is part boned and has the chump still attached. The aitch bone is removed and knuckle French trimmed.

Leg L004
Leg L004
Leg – Carvery French-trimmed, with chump Meat Cut Spec Step 1

1

Remove the legs and chumps from the carcase, cutting between the last two lumbar vertebrae.

Leg – Carvery French-trimmed, with chump Meat Cut Spec Step 2

2

Split legs by cutting through the natural seam joining them.

Leg – Carvery French-trimmed, with chump Meat Cut Spec Step 3

3

Remove the aitch and tail bone and trim off excess fat, gristle and connective tissue.

Leg – Carvery French-trimmed, with chump Meat Cut Spec Step 4

4

Remove the knuckle bone and larder trim the remaining to expose 40mm.

Leg – Carvery French-trimmed, with chump Meat Cut Spec Step 5

5

Hold the carvery leg in shape by placing elasticated roasting bands at regular intervals.

Leg – Carvery French-trimmed, with chump Meat Cut Spec Step 6

6

The carvery leg prepared and ready for sale.

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