Leg Noisette Joint

Code: Leg L014

Description

Prepared from the silverside muscle of the leg. Even in diameter and easy to cut into noisettes after cooking.

Leg L014
Leg L014
Leg Noisette Joint Meat Cut Spec Step 1

1

Remove the leg and chump from the carcase by cutting between the last two lumbar vertebrae.

Leg Noisette Joint Meat Cut Spec Step 2

2

Remove the knuckle by cutting through the joint between the femur and tibia/fibula.

Leg Noisette Joint Meat Cut Spec Step 3

3

Carefully remove the tail and aitch bones.

Leg Noisette Joint Meat Cut Spec Step 4

4

Remove the topside muscle by cutting along the seam between it and the remainder of the leg.

Leg Noisette Joint Meat Cut Spec Step 5

5

Remove the femur and patella taking care not to cut into the underlying muscles.

Leg Noisette Joint Meat Cut Spec Step 6

6

Remove the rump muscles by a straight cut parallel to the anterior cut surface.

Leg Noisette Joint Meat Cut Spec Step 7

7

Separate the thick flank and silverside muscles by cutting along the natural seam between them.

Leg Noisette Joint Meat Cut Spec Step 8

8

Remove the remaining knuckle muscles from the silverside.

Leg Noisette Joint Meat Cut Spec Step 9

9

Remove fat deposits…

Leg Noisette Joint Meat Cut Spec Step 10

10

and connective tissue to expose the lean surface.

Leg Noisette Joint Meat Cut Spec Step 11

11

Silverside trimmed to specification.

Leg Noisette Joint Meat Cut Spec Step 12

12

Roll the silverside muscles so that the lean surface is covered by an external fat layer…

Leg Noisette Joint Meat Cut Spec Step 13

13

and secure in shape with elasticated netting

Leg Noisette Joint Meat Cut Spec Step 14

14

Prepared noisette joint.

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