- 1 leg of lamb
With a knife cut into the leg of lamb around the joint.
Detach the femur from the joint.
Cut into the meat along the femur as far as the knee-joint.
Eliminate the femur and detach from the knee.
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.