- Using a sharp knife, cut off some of the heavy fat layer from the outside of the leg.
- Take hold of the broad, curved hip bone, which protrudes at the wider end of the leg (the sirloin end), and carefully run a sharp knife closely around it. This will release it from the meat and tendons that are attached to it, allowing the bone to be pulled out.
- Grasp the shank bone at the other end of the leg (the narrow end), and run a knife around it to sever the meat and tendons from the bone. Twist and pull the bone from the meat.
- Sit the meat up with the wide end uppermost, and tunnel into the cavity left by the hip bone, cutting as close to the leg bone as possible .
- When all the meat has been cut back from the middle bone, pull the bone out of the hip cavity.
- You will now have removed three bones: the hip bone, the shank bone and the middle or main leg bone.
- Tuck the shank end of the meat into the cavity left by the bones and roll up the meat to make a neat joint. Tie with kitchen string.
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