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- Cuts by protein
Leg
All the leg cuts are prepared from a leg- chump on by following their natural seams and trimmed accordingly. For best results, sear in hot pan/grill first, and then transfer to oven to finish. Cook to no more than medium. There are two sets of leg cuts per carcase.
SECONDARY CUTS
Leg bone-in
The leg bone-in cut is prepared from the hindquarter. A thin layer of fat is usually left on top of the muscle to keep it moist and juicy during cooking. Roasting with the bone imparts a rich, full-bodied flavour. For best results, sear in a hot pan or grill first, then transfer to an oven to finish cooking.
Easy carve leg
The easy carve leg is prepared from a leg with the chump on. The cut follows the natural seams and is trimmed accordingly. To make it easier to cook and carve, the leg is rolled, tied or netted. To get the best result from this flavoursome cut sear it in a hot pan/grill first, then transfer to an oven to finish.
Leg (tunnel boned)
A tunnel-boned leg is prepared from a leg with the chump on by removing the bones and connective tissue. This allows faster cooking and easier carving. With little surrounding fat and minimal fat inside, this cut is tender and reaches its full flavour and succulence potential when cooked in a moderate oven to no more than medium.
Mini roast
The mini roast comes from the leg chump muscle in the hindquarter. Providing all the benefits of a larger leg roast, they’re an ideal solution if you need smaller portions. For best results, sear mini roasts in a hot pan or grill first, then cover and roast slowly to no more than medium.
Leg steak
Leg steaks are prepared from a leg with the chump left on by following the natural seams and trimmed accordingly. With good natural marbling, they are flavoursome and tender. Generally cut to around 20mm thick, these steaks are suited to grilling or cut into thin strips for stir-fries.
