Leg of Pork – boned and rolled

Code: 2001

Description

Tunnel boned and rolled leg of pork with the hock removed.

2001

2001

Meat Cut Spec Step 1

1

Leg of Pork.

Meat Cut Spec Step 2

2

Remove the hock by cutting through the joint of the femur and tibia/fibula.

Meat Cut Spec Step 3

3

Hock.

Meat Cut Spec Step 4

4

Remove the remaining hip bone, femur and kneecap (Patella), by tunnel boning, taking care not to cut unnecessarily into muscles.

Meat Cut Spec Step 5

5

Leg of pork – boneless

Meat Cut Spec Step 6

6

Roll the boneless leg and secure with string. Leg of Pork – boned and rolled.

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