Premium Lamb: Legs
These items are derived from the posterior portion of the carcass or hind saddle. The legs are removed by a straight cut anterior to the hip bone cartilage that forms an approximate right angle to the length of the legs, depicted as a separation point.
Contact your Canada Lamb Processors Sales Rep for Specifications and Pack sizes available. Vacuumed Packaged or bulk.
Hanging Hinds
Hanging Hinds consist of a whole lamb hind in one piece.
Long Leg
The long cut bone-in leg consists of a primal leg with the sirloin attached. The leg is removed at the loin by making a cut at a right angle to the backbone between the fifth and sixth lumbar vertebra. The trotter and gambrel cord are removed above the end of the shank muscle. The flank is attached and the top portion of the flank is not removed. The fat cover is trimmed to 7 mm if necessary.
Short Cut Semi Boneless Leg
The Short Cut Semi Boneless Leg is produced from a Long Leg by removing the aitch bone and the sirloin with a square cut at the top of the femur bone.
Short Cut Semi Boneless Shank Off Leg
The Short Cut Leg Semi Boneless Shank Off Leg is produced from a Short Cut Semi Boneless Leg by removing the shank at the bottom of the femur bone.
Tunnel Bone Leg
Tunnel-Boned Leg consists of a Short Cut Semi Boneless Leg Shank Off with the femur bone removed using a tunnel boner. The sirloin may or may not be attached.
Butterfly Leg
The Butterfly Leg comes from a Short Cut Leg Semi Boneless Shank Off Leg with the femur bone removed by opening the leg between the Inside Round and the Sirloin Tip.
Boneless Halves
The Boneless Halves are derived from the Tunnel-Boned Leg which is cut in half perpendicular to the femur bone cavity.
3-Piece Ham Sets
The three-piece ham set is derived from a Butterfly Leg with the 3 main muscles separated by following the natural seams of the leg. The inside shank meat and sinew are removed from the outside round.
Boneless Leg Stew
The Boneless Leg Stew is produced from solid leg muscle cuts. The fat cover is removed from the primal prior to dicing. This is cut into cubes and is at least 80% lean. Cube size specifications are available upon request.
Boneless Sirloin
The Boneless sirloin consists of a whole top sirloin muscle. The sirloin is deboned from the aitch bone and removed from the Long Leg 25 millimeters below the knuckle of the femur bone. The fat cover is trimmed to 7 mm if necessary, and cartilage is removed. The Butt Tender may or may not be attached.
Hind Shank
This Bone-In Center Cut Shank consists of the hind shank of the carcass removed from the leg at the knuckle joint. The trotter and gambrel cord are removed above the end of the shank muscle.
Frenched Hind Shank
This Bone-In Center Cut Shank consists of the hind shank of the carcass removed from the leg at the knuckle joint. The trotter and gambrel cord are removed above the end of the shank muscle. The shank muscle is trimmed off the bone 25 millimeters from the trotter end leaving extra shank bone exposed.
