Focus on Scotch Lamb PGI cuts, joints and offal: gigot & chump

Quality Meat Scotland


Standard Supplier



This is Scotch Lamb, the whole leg, separated into leg (gigot) and chump. Click to discover a range of excellent Scotch Lamb recipes added by othe

Average weight

Depends on carcase size.

Approximate yield

Depends on carcase size. Full deboning will loose approx. 30% weight.


The hip bone and tail bones are removed. The bone section of the Scotch Lamb<span> </span>knuckle is removed of first flesh. The chump is separated from the gigot by a straight cut at the posterior tip of the main leg bone (femur).


Ideal roasting joint.

Cooking techniques

Steam Boil Oven Stew Fry Grill

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: gigot & chump
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Quality Meat Scotland


Standard Supplier 7th September 2016

Focus on Scotch Lamb PGI cuts, joints and offal: gigot & chump