Cut taken from the LegLeg American Style Roast
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

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