Leg – dice and meaty bones

Code: Leg L027

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.

Leg of Lamb.

Remove the vertebrae and tail bone,

excess blood particles

and excess fat.

Remove the end of the knuckle bone.

Remove the meat

from the bones

taking care to

leave enough meat

on the bones.

Lean leg meat for dice.

Diced leg meat.

The bones can be sawn into

meaty bone pieces.