Leg Joints – Whole Leg (C)

Remove back and tailbones.

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