Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Sheep Discovery - Retail Cuts - Leg French Style Roast

Sheep Discovery - Retail Cuts - Leg French Style Roast

Sheep Discovery - Retail Cuts - Leg French Style Roast


Cut taken from the Leg Leg 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

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686