Leg Noisette Skewers

Code: Leg L048

Description

Prepared from the silverside muscle of the leg. Skewer at even intervals and slice into noisette skewers.

Leg L048
Leg L048
Leg Noisette Skewers Meat Cut Spec Step 1

1

Remove the leg and chump from the carcase by cutting between the last two lumbar vertebrae.

Leg Noisette Skewers Meat Cut Spec Step 2

2

Remove the knuckle by cutting through the joint between the femur and tibia/ fibula.

Leg Noisette Skewers Meat Cut Spec Step 3

3

Carefully remove the tail and aitch bones. 

Leg Noisette Skewers Meat Cut Spec Step 4

4

Remove the topside muscle by cutting along the seam between it and the remainder of the leg.

Leg Noisette Skewers Meat Cut Spec Step 5

5

Remove the femur and patella taking care not to cut into the underlying muscles. 

Leg Noisette Skewers Meat Cut Spec Step 6

6

Remove the rump muscles by a straight cut parallel to the anterior cut surface.

Leg Noisette Skewers Meat Cut Spec Step 7

7

Separate the thick flank and silverside muscles by cutting along the natural seam between them.

Leg Noisette Skewers Meat Cut Spec Step 8

8

Remove the remaining knuckle muscles from the silverside.

Leg Noisette Skewers Meat Cut Spec Step 9

9

Remove fat deposits…

Leg Noisette Skewers Meat Cut Spec Step 10

10

and connective tissue to expose the lean surface.

Leg Noisette Skewers Meat Cut Spec Step 11

11

Silverside trimmed to specification.

Leg Noisette Skewers Meat Cut Spec Step 12

12

Roll the silverside muscles so that the lean surface is covered by an external fat layer…

Leg Noisette Skewers Meat Cut Spec Step 13

13

 …and secure with wooden skewers.

Leg Noisette Skewers Meat Cut Spec Step 14

14

Cut in between the skewers to create portions of required weight/thickness.

Leg Noisette Skewers Meat Cut Spec Step 15

15

Leg Noisette Skewers.

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