Leg of Lamb.
Leg – dice and meaty bones
Code: Leg L027
Description
The leg and chump with fat removed. The remainder is deboned and diced. Some meat is left in the bones and sawn into 2 cm thick pieces.
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Remove the vertebrae and tail bone,
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excess blood particles
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and excess fat.
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Remove the end of the knuckle bone.
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Remove the meat
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from the bones
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taking care to
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leave enough meat
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on the bones.
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Lean leg meat for dice.
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Diced leg meat.
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The bones can be sawn into
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meaty bone pieces.