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Preparing a Leg of Lamb for Roasting
Tunneling
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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.