Focus on Scotch Lamb PGI cuts, joints and offal: whole leg - carvery style

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Prepared from the Scotch Lamb hind leg of the carcass, at a point between the 1st and 2nd lumbar vertebrae (contains the chump). 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 tail bones and hip bone are removed. The bone section of the <span>Scotch Lamb</span><span> </span>knuckle is also removed of first flesh. However, 4 bones are still remaining.

Uses

Used as a premium roast. Can be served hot or cold

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: whole leg - carvery style
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QMS

QMS

Standard Supplier 14th September 2016

Focus on Scotch Lamb PGI cuts, joints and offal: whole leg - carvery style

IN ASSOCIATION WITH