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.
9
A. Topside Roast
B. Carvery Leg of Lamb
C. Bone-in Lamb Rump