Leg Joints – Whole Leg (C)

Code: Leg L042

Description

A Topside roast. B Carvery leg of lamb. C Bone-in lamb rump

Leg L042
Leg L042
Leg Joints – Whole Leg (C) Meat Cut Spec Step 1

1

Remove back and tailbones.

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

2

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

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

3

Bone-in Lamb Rump Code: Leg L032.

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

4

Remove the remainder of the aitch bone.

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

5

Remove the topside muscle by following the natural seams.

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

6

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

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

7

Remove fat deposits.

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

8

Carvery Leg of Lamb.

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

9

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

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