Remove the legs and chumps from the carcase, cutting between the last two lumbar vertebrae.
Code: Leg L004
This leg is part boned and has the chump still attached. The aitch bone is removed and knuckle French trimmed.
Split legs by cutting through the natural seam joining them.
Remove the aitch and tail bone and trim off excess fat, gristle and connective tissue.
Remove the knuckle bone and larder trim the remaining to expose 40mm.
Hold the carvery leg in shape by placing elasticated roasting bands at regular intervals.
The carvery leg prepared and ready for sale.