Leg Joints – Whole Leg (B)

Remove aitch, back and tailbones.

Remove the topside muscle by following the natural seams.

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

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

Lamb Rump Roast.

Remove fat deposits.

Remove the Mini Bone-in Leg Joint using a square cut at a point of 2" from the top of the Femur.

Mini Bone-in Leg Joint.

The remainder is the Mini Carvery Leg of Lamb

A. Mini Bone-in Leg Joint
B. Mini Carvery Leg of Lamb
C. Lamb Rump Roast
D. Topside Roast