• Large cut taken from the lower area of the Leg.  Tapers in size form the sirloin end.
• contains round leg bone visible in the sirloin end, and at least 1 inch of leg bone that has been "Frenched" or exposed in the shank end.
• Contains several large muscles ivsible in the exposed sirloin.
• Has fat and connective tissue separating the muscles, and fat on the outside edges.

*Cookery Method = Dry