1. Position of the topside.
2. Remove aitch bone and tail bone.
3. Follow the seam between the topside,
thick flank and silverside.
4. Remove the topside, taking care not to
make any deep incisions in the muscles.
5. Remove discoloured tissue, gristle and
veins. External and internal fat thickness
not to exceed 5mm.
6. Cut topside in half along the grain of
7. Lamb mini-roast (topside).
8. Vacuum pack two lamb mini-roasts