Remove aitch, back and tailbones.
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Leg Joints – Whole Leg (A)
Code: Leg L040
Description
A. Lamb shank. B Mini leg of lamb on the bone. C Lamb silverside joint. D Mini roast (topside). E Lamb rump mini roasts
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Remove the topside muscle by following the natural seams. Remove fat deposits.
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Topside Roast Code: Leg L010. Maximum fat thickness 5mm.
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Alternatively, the topside can be cut into half to create Mini Roast (Topside) Code: Leg L011.
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The rump is removed by a square cut in line with the top of the femur bone.
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Lamb Rump Roast.
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Alternatively, the rump can be cut into half to create Lamb Rump Pavés Code: Leg L036.
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Remove the knuckle by cutting through the joint between the femur and tibia/ fibula.
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Lamb Shank Code: Leg L022
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The silverside section of the remaining muscle block is removed using a straight cut...
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...in line with the top and bottom of the femur bone. Lamb Silverside Joint.
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The remaining joint is part silverside and thick flank with femur bone attached. Mini Leg of Lamb on the bone.
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A. Lamb Shank
B. Mini Leg of Lamb on the bone
C. Lamb Silverside Joint
D. Mini Roast (Topside)
E. Lamb Rump Mini Roasts