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Hindshank is prepared from a Leg and consists of the tibia, tarsus and calcaneal tuber bones and associated muscles. The Hindshank is removed from the Leg by a cut through the heel muscle of the Silverside, through the stifle joint separating the tibia and the femur. The Shank is tipped at the caudal level of the shin meat on the tibia.


Secondary Cuts

Leg bone-in

The leg bone-in is prepared by the removal of the chump using a right angle cut at the back of the hip bone and the shank is usually tipped. A thin layer of fat is generally left on top of the leg to keep it moist and juicy during cooking. Roasting with the bone in flavour and delivers tender meat. For best results, sear in a hot pan or grill first, then transfer to the oven and finish cooking.

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Easy carve leg

Easy carve leg comes from the hindquarter and is prepared by removing the bone and surrounding fat before frenching the shank. The topside and round are sometimes removed along their natural seams, and the leg is evenly rolled, tied or netted. Tender and firm, ythe best results are achieved when this cut is seared sear it in a hot pan/grill first, then transfer to an oven to finish.

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Leg (tunnel boned)

A tunnel-boned leg is taken from the hindquarter with the rump and knuckle removed. This allows a faster cook time and easier carving. With little surrounding fat and minimal fat inside, lamb leg is tender and best suited to dry cooking methods.

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Butterflied leg

The butterflied leg is prepared from a boneless leg, chump-on, by opening the leg and cutting through seams and muscle to create a butterfly shape. Perfect for the barbecue, butterflied leg cooks quicker than a full lamb leg. However, because each sub-primal muscle is left intact, it’s not an even thickness.

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Mini roast

Lamb mini roasts come from the leg chump muscle in the hindquarter. Providing all the benefits of a larger leg roast, they’re ideal when smaller portions are required. With its quicker cooking time, this lean cut is best roasted to no more than medium.

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Leg steak

Lamb leg steaks are prepared from a boneless leg by following its natural seams and trimmed accordingly. Generally cut around 20mm thick, lamb leg steaks are derived from several different cuts: silverside, knuckle, topside and rump. Flavoursome and tender, these steaks are easily adaptable for all types of recipes that require barbecuing, pan-frying or stir-frying.

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