Lamb is a
deliciously tender meat, perfect for roasting, and leg of lamb is
one of the most popular cuts. Leg joints can be boned and stuffed
before roasting, resulting in a flavorsome stuffing encased in
thick, succulent meat. A stuffed leg of lamb is easy to carve and
serve and makes an impressive centerpiece to a meal.
- To bone a
leg of lamb, use a sharp, pointed knife to clear the meat away from
the hip bone which protrudes from the thickest end of the leg.
Scrape the meat away from the hip bone along its whole length,
reaching inside the meat to do so. When it is free, remove the hip
- Cut away
the meat from the shank bone in the same way, this time working form
the narrower end of the leg. Remove the shank bone.
from the wider end of the leg again, clear the meat away from the
middle bone, then remove it through the hip cavity.
should now be left with a boneless piece of meat, with a cavity
running down the centre. Fill the cavity with stuffing and use
butcher's string to tie the joint into a neat shape, tucking the
narrow end of the lamb into the cavity to hold the stuffing in