Cut taken from the LegLeg Center Slice
Sheep - Retail Cut - Leg Center Slice
  • Cut taken from the center part of the Leg (usually cut less than 1 inch thick).
  • Contains a round leg bone.
  • Contains the top, bottom, eye, and tip muscles.
  • Has some fat and connective tissue separating the muscles, and some fat on the outside edge.

*Cookery Method = Dry

END - Sheep Retail Meat Cuts - Taken from the Leg

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