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.

Leg L023

Leg L023

Meat Cut Spec Step 1

1

Leg and chump.

Meat Cut Spec Step 2

2

Take the leg and chump…

Meat Cut Spec Step 3

3

and remove the shank by cutting through the joint of the femur and tibia/fibula.

Meat Cut Spec Step 4

4

French trim the shank to expose 25mm of clean bone.

Meat Cut Spec Step 5

5

Lamb shank trimmed and ready for use.

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