Only a fully trimmed eye muscle is used for this premium cannon.
1
Separate the lumbar section from the saddle.
2
Then split the lumbar section down the centre of the backbone.
3
Remove the fillet muscle.
4
Remove the bones taking care not to cut into the underlying muscles.
5
Remove the tail by cutting along the edge of the eye muscle.
6
Remove the backstrap gristle. Carefully remove the eye muscles and trim off all fat, gristle and connective tissue.
7
“Premium” cannon of lamb, prepared to specification and ready for use.
