Prepared from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The remainder is cut into daubes and held in shape by roasting bands.
1
Remove external fat gristle and connective tissue.
2
Follow the central gristle sheath and separate the muscle. Remove gristle.
3
Remove part of the muscle for braising meat as illustrated.
4
Trim muscle as illustrated and cut into required weight daubes.
5
Top part of the LMC.
6
Cut into half along the grain and cut into daubes of the required weight.
7
Place roasting bands in opposite directions to secure the daubes into shape.
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