“Premium” Carvery Leg of Lamb

Code: Leg L005

This premium carvery leg is deboned except for the knucklebone. The topside is removed to give even diameter slices and for easy carving.

French trim the knuckle and saw the end off.

Remove aitch and tail bone.

Remove the topside by following the natural seams.

Remove femur but leave the knuckle bone attached.

Trim all excess fat, especially the fat pockets (see arrows), gristle and blood particles.

Roll joint and secure using elasticated roasting bands or string.