How to part-bone a leg of lamb

The easiest thing is to ask your butcher to part bone the lamb for you, asking him to leave the shank end bone in place but remove the thigh bone. If you want to tackle this yourself, it’s pretty easy – all you’ll need is a sharp, thin filleting knife…


Firstly find the joint where the two bones meet and discontent them using the tip of your knife. Starting at the joint, feel where the thigh bone runs down the leg and start to cut it out starting at the joint end and working your way down to the thickest part of the meat. Work your way all around the bone, removing as little meat as possible, until it comes out.

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