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  • Australian Hunter

    Bone-in rear leg roast butchery

    Aug 27, 2018 2 minutes
    by Steve Bain

    In we looked at the shin meat butchery on a goat foreleg and in we focused on carving rump steak. In this edition we move on to the roast (bone-in) butchery of a goat hind/rear leg. For this process, I used the Outdoor Edge 4¼” gut-hook skinner and 5½”

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