Loin – boneless, rindless.
Loin Joint – boneless and rindless
Code: 2005
Description
Boneless and rindless loin, rolled into a roasting joint.
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Loin – boneless, rindless. Maximum fat level 10 mm.
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Roll the joint and secure at regular intervals with roasting bands or string.
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Loin Joint – boneless and rindless.