LMC (Leg of mutton cut) Roast (with added fat)

Code: LMC B008

Important Note

For this cut, the LMC should be matured for a minimum of 14 days.

Description

Gristle and connective tissue from the outside of the joint and 30 mm of the thickest part of the centre gristle is removed. Basting fat is added to the top and the remainder is rolled into a joint.

The external surface of the LMC after removal from the forequarter.

Separate the smaller muscles from the main muscle by cutting along the seams between them.

Remove external fat cover taking care not to cut into the underlying muscles.

Remove the external gristle sheath…

and the thickest part of the large central gristle.

Add a layer of fat no thicker than 5mm at any point and tie securely with string at regular intervals.

LMC roast prepared to specification