Remove aitch, back and tailbones.
Code: Leg L041
A Mini bone-in leg joint. B Mini carvery leg of lamb. C Lamb rump roast. D Topside toast
Remove the topside muscle by following the natural seams.
Topside Roast Code: Leg L010. Maximum fat thickness 5mm.
The rump is removed by a square cut in line with the top of the femur bone.
Lamb Rump Roast.
Remove fat deposits.
Remove the Mini Bone-in Leg Joint using a square cut at a point of 2" from the top of the Femur.
Mini Bone-in Leg Joint.
The remainder is the Mini Carvery Leg of Lamb
A. Mini Bone-in Leg Joint
B. Mini Carvery Leg of Lamb
C. Lamb Rump Roast
D. Topside Roast