Jeni Wright, Eric Treuille, Le Cordon Bleu

Tunnel Boning a Leg

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This technique prepares a leg of lamb for stuffing, creating a neat pocket for the filling. It also makes carving easier. Trim off the fat from the outside of the joint and cut through the tendons at the base of the shank before you start boning.
  1. Cut around the pelvic bone and through the tendons. Remove the bone.

  2. Scrape flesh from shank bone; cut tendons at leg joint and remove shank bone.

  3. Cut around leg bone when exposed, twist and out to remove.

© 1996 All rights reserved. Published by Le Cordon Bleu.