Focus on Scotch Lamb PGI cuts, joints and offal: lamb topside

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Prepared from the Scotch Lamb hind leg of the carcass. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

Depends on carcase size.

Approximate yield

Depends on carcase size.

Preparations

The topside is removed from the boneless leg of Scotch Lamb by following the natural muscle seams. All bones, internal fat, glands and any silver gristle are to be removed from the specially selected  lamb.

Uses

Ideal for producing mini roasting joints or slicing into steaks, slices for stir fry or cubes for dice.

Cooking techniques

Grill Oven Fry

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: lamb topside
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Quality Meat Scotland

QMS

Standard Supplier 2nd November 2016

Focus on Scotch Lamb PGI cuts, joints and offal: lamb topside

IN ASSOCIATION WITH