Leg Joints – Whole Leg (A)

Remove aitch, back and tailbones.

Remove the topside muscle by following the natural seams. Remove fat deposits.

Topside Roast Code: Leg L010. Maximum fat thickness 5mm.

Alternatively, the topside can be cut into half to create Mini Roast (Topside) Code: Leg L011.

The rump is removed by a square cut in line with the top of the femur bone.

Lamb Rump Roast.

Alternatively, the rump can be cut into half to create Lamb Rump Pavés Code: Leg L036.

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

Lamb Shank Code: Leg L022

The silverside section of the remaining muscle block is removed using a straight cut...

...in line with the top and bottom of the femur bone. Lamb Silverside Joint.

The remaining joint is part silverside and thick flank with femur bone attached. Mini Leg of Lamb on the bone.

A. Lamb Shank
B. Mini Leg of Lamb on the bone
C. Lamb Silverside Joint
D. Mini Roast (Topside)
E. Lamb Rump Mini Roasts