Would some kind person advise me on the Halachic status of the hindquarters of a sheep or cow for kosher consumption on the table. It is my understanding that a leg of a lamb, for example, may be rendered kosher if an additional procedure is carried out by a shochet or kosher butcher to effect the complete removal of all blood vessels from what would otherwise be a non-kosher cut of meat from these animals. I seem to recall, from many years ago, that this process was called 'porching' Am I correct? If so, what is the additional process called in Hebrew/Yiddish-English transliteration?
Is there any connection between removing the sciatic nerve of the animal during the post-slaughter butchering and the possibility of rendering hindquarter-cuts kosher for consumption? May I also have advice on the offal of these animals as to its status as kosher for the table. Many thanks.