French-Style Lamb Leg

Unit Weight: 1.75–2.1 kg per bag
Outer Packaging Specification: 12–17 kg per carton
Source Cut: Hind leg of young lamb
Processing Technology: Selected from the hind leg of young lamb. The bone-in lamb hind leg is cut in an arc shape, with tendons and hock bones retained. The leg is trimmed thoroughly, the hind tendon is removed, and then it is vacuum heat-sealed.