Cut taken from the LegLeg French Style Roast
Sheep - Retail Cuts - Leg French Style Roast
  • 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

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