Jan 26, 2007
Preparing a Leg of Lamb
you値l-need-to-find-a-good-butcher-to-help-you-with-this-trick,but-it-makes-carving-the-final-roast-much-easier.
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Ask your butcher to trim most of the fat, remove the hip bone, tunnel out and remove the center bone without splitting the leg, and leave the shank bone in place for shape and ease of carving.
This article was first published in Saveur in Issue #5
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