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4820 Lamb Leg

Leg – Chump Off is prepared from a Leg – Chump On (item 4800), by the removal of the Chump by a cut at right angles across the Leg at a specified measured distance from the acetabulum. The shank is tipped at the caudal level of the Shin meat on the tibia.


Distal Cutting Line: Shank to be only tipped if sharp points present to avoid damaging bag, (retain the Tarsus and Calcaneal Tuber).
Proximal Cutting Line: Remove the chump by a cut at the cup joint (acetebelum) at right angles across the primal
Points of Specification
  • Split the legs evenly in two with a straight cut down the vertebrae.
  • Associated trimmings to be processed