Lamb cutting line/ Short cut leg, bone-in, chump-off 101b
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. 101Bone-in leg steaks. 101 Boneless leg steaks.