Sheep Discovery - Retail Cuts - Leg American Style Roast

• Large cut taken from the lower area of the Leg.
• Contains round leg bone visible in the sirloin end.  Leg bone has been removed fomr the tapering leg end and the meat folded over.
• Contains several large muscles visible in the exposed cut area.
• Has fat and connective tissue separating the muscles, and fat on the outside edges.

*Cookery Method = Dry