Cut off both the forelegs in one piece, slicing cleanly through the rib cage.
Split the forelegs down the middle.
Cut off the hind legs by inserting a strong, pointed knife into the ball and socket joint, just above each thigh.
You will now have 5 pieces:
- 2 forelegs
- 2 hind legs
- 1 saddle
If you do not want to keep the saddle whole for roasting, cut it into serving-size pieces.

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