Cut from the thigh of the foreleg, the leg joint can be cooked bone-in or de-boned and stuffed. It is best suited for slow cooking methods and most enjoyed roasted low and slow.
Foreleg
Packaging
Foreleg



Cut from the thigh of the foreleg, the leg joint can be cooked bone-in or de-boned and stuffed. It is best suited for slow cooking methods and most enjoyed roasted low and slow.