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
Leg L040
Leg Joints – Whole Leg (A) Meat Cut Spec Step 1

1

Remove aitch, back and tailbones.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 2

2

Remove the topside muscle by following the natural seams. Remove fat deposits.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 3

3

Topside Roast Code: Leg L010. Maximum fat thickness 5mm.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 4

4

Alternatively, the topside can be cut into half to create Mini Roast (Topside) Code: Leg L011.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 5

5

The rump is removed by a square cut in line with the top of the femur bone.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 6

6

Lamb Rump Roast.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 7

7

Alternatively, the rump can be cut into half to create Lamb Rump Pavés Code: Leg L036.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 8

8

Remove the knuckle by cutting through the joint between the femur and tibia/ fibula.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 9

9

Lamb Shank Code: Leg L022

Leg Joints – Whole Leg (A) Meat Cut Spec Step 10

10

The silverside section of the remaining muscle block is removed using a straight cut...

Leg Joints – Whole Leg (A) Meat Cut Spec Step 11

11

...in line with the top and bottom of the femur bone. Lamb Silverside Joint.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 12

12

The remaining joint is part silverside and thick flank with femur bone attached. Mini Leg of Lamb on the bone.

Leg Joints – Whole Leg (A) Meat Cut Spec Step 13

13

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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