The easy way to debone a leg of lamb
EASY CARVE, EASY GO
Quite simply, tunnel-boning gets rid of the lamb leg bone without cutting the leg open. Best roasted whole, this cut is quick and easy to carve for hungry mouths.
What’s more, tunnel-boning leaves you with a ‘stuffing pocket’ to give your roast lamb a delicious flavour twist. Think simple combinations like smashed garlic, lemon and rosemary, or crumbled feta and mint. Then, use the bone to make delicious lamb stock.
YOUR STEP-BY-STEP HOW-TO GUIDE
HOW TO TUNNEL-BONE A LEG OF LAMB
- Start by removing the aitchbone at the wide end of the leg. Follow the contour of the aitchbone with the point of your knife, find the little cup joint at the very end and cut away the bone.
- Next, release the meat from around the knobbly end of the leg bone that connects to the cup joint. Cut around the bone and use the top 1 cm of your knife to scrape the meat and expose the leg bone.
- At the other end of the leg, cut either side of the leg bone down to the knee joint. Carefully follow the edge of the bone, releasing the shin meat all the way down to the joint. Try not to leave too much meat on the bone. Go round the knee joint, but not all the way down. Then scrape the meat off the bone.
- Now it’s time to remove the bone! Lay the leg flat on the counter, twist the bone until the meat releases and then pull it clear of the leg. You’ll see a little fat kernel between the topside and the silverside muscle. It’s a good idea to get as much of that out as you can. Find delicious leg of lamb recipes here!