LAMB-FEST Wednesday
How to prepare Lamb (Part 2)
Boning a Leg of Lamb
Only a few steps are required for boning and butterflying a leg of lamb, which makes it a relatively easy task for the home cook. Using a sharp knife, cut off some of the heavy fat layer from the outside of the leg.
Run the knife around the curved hipbone that protrudes from the sirloin end (wide end) of the leg. Cut close to the bone to free the bone from the meat and connective tissues attached to it, which will allow the bone to be pulled out.
On the shank end (narrow end) of the leg, run the knife around the shank bone to loosen the meat and tendons from the bone. Twist and pull the bone from the flesh.
Follow the same procedure for removal of the upper leg bone in the sirloin end. Insert a knife into the cavity created by the removal of the hipbone and cut closely around the upper leg bone. When the meat and connective tissue are free from the bone, the bone can be removed from the flesh of the upper leg.
A leg of lamb that has been deboned is often cut in half to separate the sirloin and shank ends of the leg. The halves can be rolled and tied and sold as compact roasts.
(Read more at: http://www.recipetips.com/kitchen-tips/t--566/lamb-preparation-guide.asp)
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