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How To Debone A Leg Of Lamb

Chef John’s technique for deboning and butterflying a leg of lamb is so foolproof that you can do it even if your knife isn’t very sharp. For best results, however, watch the video (above) and follow along as Chef John demonstrates the techniques.


How to debone a leg of lamb

A leg of lamb is usually sold without the shank attached. And that’s what you want here: one almost total leg of lamb without the shank attached. The other thing you’ll need is a knife, preferably a thin, sharp knife. But, honestly, you don’t actually need a butcher knife to perform this simple task; you could also do this with a broad, dull knife.

The first step here is remove that one bone which directly crosses the leg from the knee joint to the hip joint. When you look at the ends of the meat, you’ll see these two joints. Since the bone runs in a straight line, removing it is particularly simple and straightforward.

You will be able to feel where the bone runs through the meat. To start, directly slice the meat to find the bone. Feel the bone with the tip of the knife.

Then, keeping the blade of the knife against the bone, cut around the bone, cutting a little at a time. Alone continue cutting along and around the bonewith the edge of the blade against the bone as close as possible, heading towards one of the joints – it doesn’t matter which direction you head as you cut.

Keep cutting along the bone and eventually you’ll have cut enough meat to fit your fingers under the bone. Then you may as well put the knife under the bone and get started trimming towards one of the joints. Cut completely around the joint to free it. Then cut the bone in the opposite direction to the other joint. And do the same thing, cutting around the joint to free the bone completely.

Congratulations, you have removed the leg! But we’re not done yet. There will be a lot of tough connective tissue around where the joints used to be. Grab your knife and cut around this cartilage, tendon and connective tissue. At this point the boned leg of lamb is ready to be seasoned and roasted. But we’ll take it to the next stage, which is flying the leg of lamb.


How to Butterfly a Leg of Lamb

The whole idea of ​​butterfly is to get a roast that is about the same thickness all the way.

To butterfly the boneless leg of lamb, simply open the leg of lamb – you’ll notice that there are two sides to the roast and that one side is significantly larger than the other. Cut the smaller side first. Cut into the thickest part of that smaller side to about a 45 degree angle, going in a few inches and making small cutsa little at a time, “unfolding” the meat As you go.

When you’ve opened up the smaller side, turn the meat over and do the same thing on the thicker side. It goes in at about a 45-degree angle, right into the thickest part of the meat, and since this muscle is a little thicker, you’ll be making slightly deeper cuts until you’ve opened up the thicker side. With both sides folded open, the roast should be more or less uniform in thickness now.

Now that you’ve got your leg of lamb boned and buttered, you’re ready for some top-notch recipes. Check out Chef John’s Roast Leg of Lamb recipe. And don’t miss our complete collection of leg of lamb recipes.

Related:

  • Boneless leg of lamb recipes
  • Roast Leg of Lamb Noteworthy recipes
  • Easter lamb recipes


Chef John’s technique for deboning and butterflying a leg of lamb is so foolproof that you can do it even if your knife isn’t very sharp. For best results, however, watch the video (above) and follow along as Chef John demonstrates the techniques.


How to debone a leg of lamb

A leg of lamb is usually sold without the shank attached. And that’s what you want here: one almost total leg of lamb without the shank attached. The other thing you’ll need is a knife, preferably a thin, sharp knife. But, honestly, you don’t actually need a butcher knife to perform this simple task; you could also do this with a broad, dull knife.

The first step here is remove that one bone which directly crosses the leg from the knee joint to the hip joint. When you look at the ends of the meat, you’ll see these two joints. Since the bone runs in a straight line, removing it is particularly simple and straightforward.

You will be able to feel where the bone runs through the meat. To start, directly slice the meat to find the bone. Feel the bone with the tip of the knife.

Then, keeping the blade of the knife against the bone, cut around the bone, cutting a little at a time. Alone continue cutting along and around the bonewith the edge of the blade against the bone as close as possible, heading towards one of the joints – it doesn’t matter which direction you head as you cut.

Keep cutting along the bone and eventually you’ll have cut enough meat to fit your fingers under the bone. Then you may as well put the knife under the bone and get started trimming towards one of the joints. Cut completely around the joint to free it. Then cut the bone in the opposite direction to the other joint. And do the same thing, cutting around the joint to free the bone completely.

Congratulations, you have removed the leg! But we’re not done yet. There will be a lot of tough connective tissue around where the joints used to be. Grab your knife and cut around this cartilage, tendon and connective tissue. At this point the boned leg of lamb is ready to be seasoned and roasted. But we’ll take it to the next stage, which is flying the leg of lamb.


How to Butterfly a Leg of Lamb

The whole idea of ​​butterfly is to get a roast that is about the same thickness all the way.

To butterfly the boneless leg of lamb, simply open the leg of lamb – you’ll notice that there are two sides to the roast and that one side is significantly larger than the other. Cut the smaller side first. Slice in the thickest part of that smaller side to about a 45 degree angle, going in a few inches and making small cutsa little at a time, “unfolding” the meat As you go.

When you’ve opened up the smaller side, turn the meat over and do the same thing on the thicker side. It goes in at about a 45-degree angle, right into the thickest part of the meat, and since this muscle is a little thicker, you’ll be making slightly deeper cuts until you’ve opened up the thicker side. With both sides folded open, the roast should be more or less uniform in thickness now.

Now that you’ve got your leg of lamb boned and buttered, you’re ready for some top-notch recipes. Check out Chef John’s Roast Leg of Lamb recipe. And don’t miss our complete collection of leg of lamb recipes.

Related:

  • Boneless leg of lamb recipes
  • Roast Leg of Lamb Noteworthy recipes
  • Easter lamb recipes


Video about How To Debone A Leg Of Lamb

How to Debone & Butterfly a Leg of Lamb

Learn how to Debone & Butterfly a Leg of Lamb! Go to http://foodwishes.blogspot.com/2014/04/how-to-debone-butterfly-leg-of-lamb-for.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy, How to Debone & Butterfly a Leg of Lamb demo!

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