A step-by-step guide for how to French a leg of lamb.
Ingredients
5lbleg of lamb
Instructions
Place the leg of lamb on a cutting board or flat surface.
Using a sharp paring knife, cut straight into the bone about an inch and a half from the end, moving the knife all around the bone.
Run the paring knife along the bone down toward the cut, pulling the meat away using your fingertips as you slice. Make sure to remove any connective tissues and scrape everything away from the bone.
The lamb is now ready for your recipe!
I do not waste the little piece of meat I cut. I keep a bag of bones in the freezer to make bone broth, and I throw that little piece in there too.