This joint includes part of the rump tail. Basting fat is added to the lean parts on top of the joint. Maximum fat level 10 mm.
1
Boneless untrimmed thick flank ready for preparation.
2
Seam back large external muscle and cut the primal lengthways along the grain to produce two equal-sized portions.
3
Cut cod fat into thin slices and flatten with a fat basher if needed. Alternatively use pre-pressed cod fat.
4
Remove excess fat, connective tissue and gristle. Add 10mm thick roasting fat on lean top surface and tie securely with string at regular intervals.
5
Cut into joints of the size required.
6
Joints vacuum packed and ready for sale.
