Leg – Carvery without chump

Code: Leg L003

Description

This leg is part boned and the chump, tail and aitch bone are removed from the leg. Knucklebone and excess fat are trimmed.

Leg L003
Leg L003
Meat Cut Spec Step 1

1

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

Meat Cut Spec Step 2

2

Leg and chump internal view.

Meat Cut Spec Step 3

3

Leg and chump external view.

Meat Cut Spec Step 4

4

Remove the chump by cutting in a straight line 20mm from the tip of the aitch bone.

Meat Cut Spec Step 5

5

Leg without chump.

Meat Cut Spec Step 6

6

Remove the tail…

Meat Cut Spec Step 7

7

and aitch bone.

Meat Cut Spec Step 8

8

Remove knuckle bone.

Meat Cut Spec Step 9

9

Trim off excess fat.

Meat Cut Spec Step 10

10

Carving leg – internal view.

Meat Cut Spec Step 11

11

Carving leg – external view.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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