Step 1

With a knife cut into the leg of lamb around the joint.

Step 2

Detach the femur from the joint.

Step 3

Cut into the meat along the femur as far as the knee-joint.

Step 4

Eliminate the femur and detach from the knee.

Step 5

The thigh boned in this way is ready to be stuffed or tied with string.
On a thigh of 2.2 kg there is approximately 550gr of waste.