Remove aitch bone and tail bone.
Code: Leg L011
Whole topside cut in half with maximum fat thickness of 5 mm.
Follow the seam between the topside, thick flank and silverside.
Remove the topside, taking care not to make any deep incisions in the muscles.
Remove discoloured tissue, gristle and veins. External and internal fat thickness not to exceed 5mm.
Cut topside in half along the grain of the meat
Lamb mini-roast (topside).
Vacuum pack two lamb mini-roasts per bag.