Leg and chump. Code: Leg L001
Code: Leg L046
Untrimmed topside muscle.
Remove the tail and aitch bone.
Remove the topside by following the natural seam between it and the thick flank.
Topside (untrimmed). Code: Leg L046
Remove the knuckle in a straight line by cutting through the joint between the femur and tibia/fibula.
Lamb Shank (untrimmed). Code: Leg L047
Remove the femur taking care not to cut into underlying muscles.
Remove the patella with associated fat.
Remove the fillet leaving the small flank muscle (skirt) attached to the head of the fillet.
Lamb Chateaubriand. Code: Leg L038
Remove the thick flank (knuckle) by following the natural seams.
Thick Flank (untrimmed). Code: Leg L044
Remove the chump-centre cut by following the natural seams between it and the silverside.
Chump-centre cut (boneless and fully trimmed) internal view. Code: Leg L028
Chump-centre cut (boneless and fully trimmed) external view. Code: Leg L028
Silverside/salmon cut with part heel muscle.
Remove fat pocket...
...and silver gristle leaving the heel muscle attached.
Silverside/salmon cut with part heel muscle (trimmed). Code: Leg L045