Hand and Spring

An awkwardly shaped piece of meat taken from the foreleg, the hand and spring is usually divided into a variety of cuts for stewing, grilling or frying. It may also be roasted whole, although the meat is often coarser than that of the leg. Hand and spring can be a difficult piece of meat to carve, and so you may want to ask your butcher if they could bone and roll it for you.

In Scotland, the hand and spring is known as a runner.