“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.

Leg L005
Leg L005
“Premium” Carvery Leg of Lamb Meat Cut Spec Step 1

1

French trim the knuckle and saw the end off.

“Premium” Carvery Leg of Lamb Meat Cut Spec Step 2

2

Remove aitch and tail bone.

“Premium” Carvery Leg of Lamb Meat Cut Spec Step 3

3

Remove the topside by following the natural seams.

“Premium” Carvery Leg of Lamb Meat Cut Spec Step 4

4

Remove femur but leave the knuckle bone attached.

“Premium” Carvery Leg of Lamb Meat Cut Spec Step 5

5

Trim all excess fat, especially the fat pockets (see arrows), gristle and blood particles.

“Premium” Carvery Leg of Lamb Meat Cut Spec Step 6

6

Roll joint and secure using elasticated roasting bands or string.

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