Mini-roast (Topside)

Code: Leg L011

Description

Whole topside cut in half with maximum fat thickness of 5 mm.

Leg L011
Leg L011
Mini-roast (Topside) Meat Cut Spec Step 1

1

Remove aitch bone and tail bone.

Mini-roast (Topside) Meat Cut Spec Step 2

2

Follow the seam between the topside, thick flank and silverside.

Mini-roast (Topside) Meat Cut Spec Step 3

3

Remove the topside, taking care not to make any deep incisions in the muscles.

Mini-roast (Topside) Meat Cut Spec Step 4

4

Remove discoloured tissue, gristle and veins. External and internal fat thickness not to exceed 5mm.

Mini-roast (Topside) Meat Cut Spec Step 5

5

Cut topside in half along the grain of the meat

Mini-roast (Topside) Meat Cut Spec Step 6

6

Lamb mini-roast (topside).

Mini-roast (Topside) Meat Cut Spec Step 7

7

Vacuum pack two lamb mini-roasts per bag.

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