Description:
A less expensive cut consisting of the lower part of the shoulder with the knuckle attached. The meat is lean but rather lacking in flavour.
Butchering and Preparing:
The knuckle can be removed for salting and boiling, leaving a large cut for roasting. Sometimes boned for stuffing and rolling.
Refer here ** Roasting Recipes ** and  ** Asian [...]

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Roast potatoes are a universal favorite but did you know that leeks, swede, turnips, carrots and parsnips can be roasted too? Try serving roast vegetables for a change. They are full of flavour and very filling.
Every loves potatoes roasted around the meat but, for most cooks, that is where vegetable roasting vegetables can be roasted [...]

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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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