I’ve made more than a few lamb dishes specifically for Easter but for some strange reason I’ve never posted one for a whole leg of lamb. It’s a classic Easter menu option and when prepared this way you get a very user-friendly piece of meat.
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 Food Wishes | 2014-04-17 02:03:58 |  743,381 Views |
Roasted leg of lamb with pomegranate garlic and herbs – Easter lamb recipe
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 super sharp. For best results watch the video (above) and follow along as Chef John demonstrates the techniques.
A leg of lamb is generally sold without the shank attached. And that’s what you want here — a nearly whole leg of lamb without the shank attached. The other thing you’ll need is a knife preferably a thin sharp one. But honestly you don’t really need a butcher’s knife to do this simple task; you can do just as well with a broad less sharp knife.
The first step here is to remove the one bone that runs directly through the leg from the knee joint to the hip joint. When you look at the ends of the meat you will see these two joints. Because the bone runs in a straight line removing it is very simple and easy. You will be able to feel where the bone runs through the meat. To start cut straight through the meat to find the bone. Feel for the bone with the tip of your knife. Then hold your knife blade against the bone and cut around the bone cutting a little at a time. Just keep cutting along and around the bone with the edge of the knife against the bone as far toward one of the joints as possible – it doesn't really matter which direction you go as you cut away. Keep cutting along the bone and eventually you will have cut enough meat that you can slide your fingers under the bone. Then you can also get your knife under the bone and start cutting away toward one of the joints. Cut all the way around the joint to release it. Then cut the bone in the opposite direction of the other joint. And do the same cutting around the joint to completely release the bone. Congratulations you have removed the bone! But we are not done yet. There will be a lot of tough connective tissue around the joint. Take your knife and cut around this cartilage tendon and connective tissue. At this point your boneless leg of lamb is ready to season and roast. But we are going to take it to the next stage butterflying the leg of lamb.
