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we thought weamp;#39;d show you some of the valuating aspects for this full leg of lamb so first of all refer we might talk about the Chuck if we were to look at identifying with a trunk comes from all the chump in lamb is we would be running our fingers or our thumb up until we hit the bone that runs along here and basically all Iamp;#39;m doing now is identifying that mark and Iamp;#39;d run my knife straight through and that starts to identify our chop chop off haul leg into a chump piece that would be able to burn out and use it from so this this roast we weamp;#39;ve used so consumer panels to score sheep meat and weamp;#39;ve weamp;#39;ve done it serve by grilling methods by stir-fry methods and also roasting so this this rump steak we can cook it either cap on which means the fats left on so these steaks come in at about 75 out of 100 points so consumers give about 75 out of 100 now I like to think of an exam if youamp;#39;ve got 75 out of a hundred youamp;#39;ve usually
