Description
Rolled and tied best blade cut comes from over the blade, that lies next to the ribs near the shoulder and is more tender than other blade cuts due to it’s fine texture and marbling. A cut of many names depending on where you live: LMC (Leg of Mutton cut, Bolar blade or best blade)
An Ideal cut for a slow cooking: pot-roasting, braising and stewing or thinly-sliced for roast beef sandwiches. An excellent roast and economical!