Lamb Short cut leg, boneless, chump-off
Taken from a bone-in side by a straight cut at right angles to the line of the back, approximatey 30mm below the round of the aitch bone. Additional specifications: Distance of removal fro the aitch bone; Removal of the knuckle tip. Removal of the flank and pectoral gland. Amount of trimming. Bone-in leg steaks. Boneless leg steaks
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