With the leg fat side down on the cutting board, slice through the flesh along the femur, cutting all the way to the bone.
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Use the tip of the knife to start separating the flesh from the femur.
James M. Thresher-For The Washington Post
Take hold of the ball of the joint; continue cutting through ligaments to release the bone from the flesh.
James M. Thresher-For The Washington Post
Scrape down all around the bone as you work.
James M. Thresher-For The Washington Post
Locate the socket where the femur and shank bone meet.
James M. Thresher-For The Washington Post
Twist the femur as you work; that will make it easier to cut through the cartilage.
James M. Thresher-For The Washington Post
this Mediterranean-style recipe." width="314" height="471" border="0" />
Separate the femur completely; reserve for roasting and making the herb jus in this Mediterranean-style recipe.
James M. Thresher-For The Washington Post
Locate the clump of fat below the shank bone; remove and discard it.
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At this point, you will have a deboned, shank-in leg of lamb.
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Spread herb mixture on the inside of the leg.
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Use kitchen twine to tie the leg crosswise at 1-inch intervals; tie twice lengthwise, once on each side of the shank bone.
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The tied leg is ready for an application of the herb mixture on the outside; then it can be roasted.
James M. Thresher-For The Washington Post
Roast Leg of Lamb With Herb Jus is succulent and easy to carve." width="322" height="471" border="0" />
James M. Thresher-For The Washington Post
Gallery Credits:
Photo Editor, Producer Troy Witcher
Text Editor Bonnie Benwick
