Displaying products 1 to 8 of 8
| Name | Weight | Description |
| ABO Leg (Carvery) | 1.25-1.75k | This oven-ready leg prepared by removal of the aitch (hip) bone and shank to render a femur-bone only chump-on joint. |
| ABO Leg (French) | 1.7-2.2Kg | This well known leg is removed from the aitch (hip) bone, with all leg bone remaining intact, along with the shank and chump. Knuckle-tip and gam cord intact for hanging/smoking. |
| Boneless Leg | Approx 1.5 | Carefully seam boned to yield a completely boneless leg with chump-on and shank-off. |
| CKT Leg | 1.5-2.2kg | The bone-in, chump-off leg removed at right angles to the backbone, then knuckle-tip cut off to leave the standard 'CKT' leg. |
| Liberty Leg | 1.3Kg - 1.45Kg | This multipurpose leg has been prepared by removing the chump, aitch bone and shank. A unique boning procedure has been devised so the that femur bone can be removed, by the consumer or chef, leaving a completely boneless leg. 1.3 or 1.45kg set weights |
| Short-cut Leg | 1.5-2.0kg | This femur-bone only leg prepared by the removal of aitch (hip) bone, chump and shank. Taken from a heavier carcase presents an ideal alternative to the carvery leg. |
| Silverside | 350-500g | Seamed boned from the outside of a heavier grade leg, the primal is cleanly removed from the Femur Bone and trimmed of all excess fat cover. |
| Tunnel-boned Leg | 1.0-1.5kg | The femur bone is carefully removed by the 'tunnel-boning' method to leave the boneless chump-on leg in one complete piece. Shank removed. |
