Description-  Also known as tenderloin, this is a lean tender strip of meat attached to the back loin. When sold separately it usually comes from a bacon carcass. There is very little or no fat and it needs to be basted frequently.
Butchering and Preparation : The fillet is sold in one piece and can be [...]

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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 [...]

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