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Boning a leg quarter
Appears in
Published 1998
Tunnel boning, shown here, creates a pocket in one end, which is also ideal for holding a stuffing.
Starting at the thigh end and using a sharp knife, find the thigh bone and run the point of the knife along the top and inside of the bone to release the meat.
Continue down along the bone, scraping down and around to the joint: the meat will gradually turn inside out Ease the meat off the joint, pulling the boned meat back firmly, being careful not to cut through to the skin.
Scrape along the bone, gently pulling the meat back until you reach the end.
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