Agriculture and Horticulture Development Board
Lamb Leg Steaks — cutting specification (Leg L017)
What this source is
- Authority
- Industry technical body
- Territories
- GB
- Primacy
- primary
- Commercial interest
- none
- Retrieved
- 2026-08-13
- State
- Read and citable
Specification Leg L017, in six steps: remove the aitch bone, remove the knuckle by a straight cut, remove the topside muscle by cutting along the seam between it and the rest of the leg, remove the femur and patella, remove gristle and connective tissue to a maximum fat level of 5 mm, and cut into steaks of even thickness. 'The whole leg is used for this steak.' The 5 mm fat ceiling is the figure that matters for the US mapping, and it is the same shape of difference as the 15 mm ceiling on the beef rump cap: two specifications can agree about the muscle and still describe different products, because one of them says how much fat may be left on and the other leaves it to the purchaser.
What it may be cited for
Terminology, Technical
- Explicitly not safety: A cutting specification is not a food-safety source.