Focus on Scotch Lamb PGI cuts, joints and offal: whole leg of lamb

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

This is the Scotch Lamb hind leg which is removed from the carcass at a point between the cartilage disc of the 1st and 2nd lumbar vertebrae (contains 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

Approx. 30% lost on removal of bone.

Preparations

The whole leg is left entire. This is a premium cut, which offers several alternative methods of preparation.

Uses

Ideal to be further prepared as bone in, boneless, seamed individual muscles or steaked.

Cooking techniques

Grill Oven Fry Stew

Cut Origin

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

QMS

Standard Supplier 21st September 2016

Focus on Scotch Lamb PGI cuts, joints and offal: whole leg of lamb

IN ASSOCIATION WITH