LAMB LEG
The leg is removed by a straight cut on a line passing through the 6th lumbar vertebra to a point just clear of the pin bone. The knuckle tip, tail, flank and precural gland are removed.

The leg is individually vacuum packed with 10 legs per case.

SHORT CUT LAMB LEG
The sirloin is removed at a point 30 mm (1 1/4 inch) below the round of the aitch bone, leaving a short cut or three-quarter leg.

10 to 14 short-cut legs are packed per case.

The short cut leg is individually vacuum packed.

BONELESS LAMB LEG
The shank, aitch, back, and femur bones are removed from a whole leg in such a manner that it will be in one piece. The leg is then shaped, jet netted and individually vacuum packed.

8 boneless legs (for HRI - 100% useable/ease of carving) are packed per case.

BONELESS BUTTERFLIED LEG
The pelvic, back and femur bones are removed in such a manner as to leave a smooth surface. The leg is then shaped and vacuum packed.

MEDITERRANEAN SEASONED BONELESS LAMB LEG
A boneless leg of lamb wonderfully seasoned with a blend of garlic, oregano, basil and lemon.

TRADITIONAL STUFFED LEG OF LAMB
A tender leg of lamb roast with a homestyle stuffing and lightly coated with a garden vegtable mix.

5 LAMB SOUVLAKI
Tender cubes of lamb leg marinated in a delightful blend of greek style seasoning.