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Boning a Leg of Lamb for Roasting
Appears in
Published 2010
- Detach the long tendon from where it attaches to the muscle.
- Score around the lower part of the shank.
- Cut the meat away from the bone.
- Using the back of the knife, scrape the bone clean.
- Using a saw, cut through the bone just above where the tendons are attached.
- Step one has been completed.
- Feel along the large end of the leg for the hip bone, also known as the h-bone.
- Using short strokes with the tip of the knife, scrape against the bone. The bone is unusually shaped so it will require some maneuvering.
- Continue scraping, exposing more of the h-bone.
- Continue until you can expose the ball of the joint.
- Cut around the ball of the joint.
- Continue following the contours of the h-bone until it can be pulled away from the leg.
- Step two has been completed.
- Cut around the ball of the joint, to expose the other side.
- Using the same short strokes, follow the line of the bone to expose it.
- Continue to scrape the meat away from the bone.
- Continue until you have exposed the other end of the bone, and cut around the joint to be able to remove it completely.
- There will be a soft bone inside that will need to be removed.
- This is the cap of the other end of the bone.
- Trim the edges of excess fat, reserving the scraps.
- Trim the exterior of extra fat and nerves. Reserve all trimmings.
- Boned Leg of Lamb
