Advertisement
Preparing a Leg of Lamb for Roasting
Tunneling
Appears in
The following procedure is useful for deboning a leg to be roasted whole (see Agnello Arrosto). The femur is removed by “tunneling” into the leg rather than cutting through the outside, so that the leg holds its shape for roasting and cuts easily into neat slices.
Remove the flank—a piece of meat attached to the underside of the leg. Cut along the inside of the pelvic bone, pushing the meat away from the bone, until reaching the ball and socket that connect the pelvic bone to the top of the femur.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title