Leg and chump.
Shank – French-trimmed (Leg)
Code: Leg L023
Description
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.
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Take the leg and chump…
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and remove the shank by cutting through the joint of the femur and tibia/fibula.
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French trim the shank to expose 25mm of clean bone.
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Lamb shank trimmed and ready for use.