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
![Leg L040](https://projectblue.blob.core.windows.net/media/Default/_Profiles/1eaf89c8/34402230/Leg L040_pic 15 END_EBL103_web_BL-1.jpg?v=637780250730000000)
![Leg L040](https://projectblue.blob.core.windows.net/media/Default/_Profiles/1eaf89c8/34402230/Leg-L001_Diagram-1.jpg?v=637780250530000000)
![Meat Cut Spec Step 1](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 2_web.jpg?v=637780252940000000)
1
![Meat Cut Spec Step 2](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 3_web.jpg?v=637780253590000000)
2
Remove the topside muscle by following the natural seams. Remove fat deposits.
![Meat Cut Spec Step 3](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 4_web.jpg?v=637780253060000000)
3
Topside Roast Code: Leg L010. Maximum fat thickness 5mm.
![Meat Cut Spec Step 4](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 5_web.jpg?v=637780253150000000)
4
Alternatively, the topside can be cut into half to create Mini Roast (Topside) Code: Leg L011.
![Meat Cut Spec Step 5](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 6_web.jpg?v=637780253200000000)
5
The rump is removed by a square cut in line with the top of the femur bone.
![Meat Cut Spec Step 6](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 7_web.jpg?v=637780253160000000)
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Lamb Rump Roast.
![Meat Cut Spec Step 7](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 8_web.jpg?v=637780253200000000)
7
Alternatively, the rump can be cut into half to create Lamb Rump Pavés Code: Leg L036.
![Meat Cut Spec Step 8](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 9_web.jpg?v=637780253580000000)
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Remove the knuckle by cutting through the joint between the femur and tibia/ fibula.
![Meat Cut Spec Step 9](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 10_web.jpg?v=637780253210000000)
9
Lamb Shank Code: Leg L022
![Meat Cut Spec Step 10](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 11_web.jpg?v=637780253190000000)
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The silverside section of the remaining muscle block is removed using a straight cut...
![Meat Cut Spec Step 11](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 13 RT_web.jpg?v=637780253320000000)
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...in line with the top and bottom of the femur bone. Lamb Silverside Joint.
![Meat Cut Spec Step 12](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 14_web.jpg?v=637780253320000000)
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The remaining joint is part silverside and thick flank with femur bone attached. Mini Leg of Lamb on the bone.
![Meat Cut Spec Step 13](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Leg L040_pic 15 END_EBL103_web_BL.jpg?v=637780253320000000)
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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