French trim the knuckle and saw the end off.
“Premium” Carvery Leg of Lamb
Code: Leg L005
Description
This premium carvery leg is deboned except for the knucklebone. The topside is removed to give even diameter slices and for easy carving.


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1
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2
Remove aitch and tail bone.
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3
Remove the topside by following the natural seams.

4
Remove femur but leave the knuckle bone attached.
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5
Trim all excess fat, especially the fat pockets (see arrows), gristle and blood particles.

6
Roll joint and secure using elasticated roasting bands or string.