A prime, relatively lean roasting cut, which has a layer of fat, about 12mm thick, beneath the rind. The fillet or middle cuts are leaner than the knuckle end, and both have two large cut surfaces which may need basting. Leg cuts are always expensive.
Butchering and Preparation
A small leg can be roasted whole, but is more often cut in half into fillet end and knuckle end. Larger legs can be cut in 3, giving fillet, middle and knuckle. The whole leg can also be boned for stuffing.
Refer here ** Roasting Recipe** and **Food Recipes**
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