Remove back and tailbones.
Leg Joints – Whole Leg (C)
Code: Leg L042
Description
A Topside roast. B Carvery leg of lamb. C Bone-in lamb rump



1

2
The bone-in rump is removed by a square cut in line with the top of the femur bone.

3
Bone-in Lamb Rump Code: Leg L032.

4
Remove the remainder of the aitch bone.

5
Remove the topside muscle by following the natural seams.

6
Topside Roast Code: Leg L010. Maximum fat thickness 5mm.

7
Remove fat deposits.

8
Carvery Leg of Lamb.

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