Leg Joints – Whole Leg (D)

Code: Leg L043

Description

A Bone-in lamb rump. B Mini leg carvery leg of lamb. C Mini leg bone-in joint. D Topside roast

Leg L043
Leg L043
Leg Joints – Whole Leg (D) Meat Cut Spec Step 1

1

Remove back and tailbones.

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

2

The bone-in rump is removed by a square cut in line…

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

3

...with the top of the femur bone.

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

4

Remove the remainder of the aitch bone.

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

5

Remove the topside muscle by following the natural seams.

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

6

Remove fat deposits.

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

7

Remove the Mini Leg Joint using a square cut at a point of 2" from the top of the Femur.

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

8

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

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

9

Mini Bone-in Leg Joint.

Leg Joints – Whole Leg (D) Meat Cut Spec Step 10

10

Mini Carvery Leg of Lamb.

Leg Joints – Whole Leg (D) Meat Cut Spec Step 11

11

Bone-in Lamb Rump.

Leg Joints – Whole Leg (D) Meat Cut Spec Step 12

12

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

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