Whole topside cut into three equal portions with maximum fat thickness of 5 mm.
1
Leg and chump removed from the carcase.
2
Remove the knuckle by cutting through the knee joint.
3
Carefully remove the aitch and tail bones.
4
Start cutting along the seam between the topside and the remainder of the leg.
5
Continue cutting along this seam until the topside muscle is released.
6
Remove gristle and connective tissue. Maximum fat thickness 5mm.
7
The trimmed and prepared topside muscle.
8
Cut the topside muscle into three equalsized portions.
9
This produces three lamb pavés.
10
A single lamb pavé trimmed and ready for use.
