The leg bone-in is prepared by the removal of the chump using a right angle cut at the back of the hip bone. A thin layer of fat is generally left on top of the leg to keep it moist and juicy while cooking. Roasting with the bone in flavor and delivers tender meat.Excellent source of Vitamin B 12, niacin, zinc and selenium.
Best way to cook
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
Barbecue: Steaks( min. 21 mm thick) cooked on a hot surface/grill to appropriate doneness.
Casserole: Meat cubes (Approx. 20 mm)covered in liquid and simmered on a low heat.
Stir-fry: Meat strips( approx.10 mm wide, 75mm long) cooked quickly on a hot surface in small batches.
Pan-fry: Steaks ( min.21 mm thick) cooked on a hot surface to appropriate doneness.
Corn : Meat cured and prepared by a slow, wet cook.