LMC (Leg of mutton cut) Roast (without fat)

Code: LMC B009

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 are removed. The remainder is rolled into a joint.

LMC B009
LMC B009
LMC (Leg of mutton cut) Roast (without fat) Meat Cut Spec Step 1

1

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

LMC (Leg of mutton cut) Roast (without fat) Meat Cut Spec Step 2

2

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

LMC (Leg of mutton cut) Roast (without fat) Meat Cut Spec Step 3

3

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

LMC (Leg of mutton cut) Roast (without fat) Meat Cut Spec Step 4

4

Remove the external gristle sheath…

LMC (Leg of mutton cut) Roast (without fat) Meat Cut Spec Step 5

5

and the thickest part of the large central gristle.

LMC (Leg of mutton cut) Roast (without fat) Meat Cut Spec Step 6

6

Tie securely with string at regular intervals. LMC roast prepared to specification.

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