Remove back and tailbones.
Code: Leg L042
A Topside roast. B Carvery leg of lamb. C Bone-in lamb rump
The bone-in rump is removed by a square cut in line with the top of the femur bone.
Bone-in Lamb Rump Code: Leg L032.
Remove the remainder of the aitch bone.
Remove the topside muscle by following the natural seams.
Topside Roast Code: Leg L010. Maximum fat thickness 5mm.
Remove fat deposits.
Carvery Leg of Lamb.
A. Topside Roast
B. Carvery Leg of Lamb
C. Bone-in Lamb Rump