Ingredients
- leg of lamb
Method
- Grip the shank bone with a clean cloth and place leg with the thick meaty side of the joint facing upwards.
- Carve a single wedge-shaped slice at the centre of the leg, cutting down to the bone.
- Keep carving either side of the wedge-shaped cut and as the leg narrows towards the shank, turn the knife to obtain larger slices.
- Turn the joint over and carve slices along the length of the leg.
Notes
Grip the shank bone with a clean cloth and place leg with the thick meaty side of the joint facing upwards. Carve a single wedge-shaped slice at the centre of the leg, cutting down to the bone. Keep carving either side of the wedge-shaped cut and as the leg narrows towards the shank, turn the knife to obtain larger slices. Turn the joint over and carve slices along the length of the leg.