Remove back and tailbones.
Code: Leg L043
A Bone-in lamb rump. B Mini leg carvery leg of lamb. C Mini leg bone-in joint. D Topside roast
The bone-in rump is removed by a square cut in line…
...with the top of the femur bone.
Remove the remainder of the aitch bone.
Remove the topside muscle by following the natural seams.
Remove fat deposits.
Remove the Mini Leg Joint using a square cut at a point of 2" from the top of the Femur.
Topside Roast Code: Leg L010. Maximum fat thickness 5mm.
Mini Bone-in Leg Joint.
Mini Carvery Leg of Lamb.
Bone-in Lamb Rump.
A. Bone-in Lamb Rump
B. Mini Carvery Leg of Lamb
C. Mini Bone-in Leg Joint
D. Topside Roast