Leg and chump.
Code: Leg L023
Cut from the leg with some of the heel muscle attached to create a meaty shank. The shank is trimmed to expose 25 mm of bone.
Take the leg and chump…
and remove the shank by cutting through the joint of the femur and tibia/fibula.
French trim the shank to expose 25mm of clean bone.
Lamb shank trimmed and ready for use.