EYE OF KNUCKLE

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Description

The knuckle sits above the knee joint at the front of the hind leg. Made up of three muscles, it’s prepared from the thick flank by removing the cap muscle and associated fat. The eye of the knuckle is the lean, center-weight-bearing muscle with little connective tissue. Used for roasting or preparing further into medallions, it produces a notably tender and delicious result when cooked with moist, slow methods.

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