Leg Joints – Whole Leg (B)

Code: Leg L041

Description

A Mini bone-in leg joint. B Mini carvery leg of lamb. C Lamb rump roast. D Topside toast

Leg L041
Leg L041
Leg Joints – Whole Leg (B) Meat Cut Spec Step 1

1

Remove aitch, back and tailbones.

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

2

Remove the topside muscle by following the natural seams.

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

3

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

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

4

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

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

5

Lamb Rump Roast.

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

6

Remove fat deposits.

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

7

Remove the Mini Bone-in Leg Joint using a square cut at a point of 2" from the top of the Femur.

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

8

Mini Bone-in Leg Joint.

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

9

The remainder is the Mini Carvery Leg of Lamb

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

10

A. Mini Bone-in Leg Joint
B. Mini Carvery Leg of Lamb
C. Lamb Rump Roast
D. Topside Roast

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