«Previous Post Next Post» Jan 26, 2007 Preparing a Leg of Lamb Lamb Roast Techniques Roasting Leave a Comment Save Print Email 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. Save Print Email This article was first published in Saveur in Issue #5 Subscribe now «Previous Post Simple Salad Dressing Next Post» Smoking Salmon in a Wok More from Saveur.com Cozido de Grão (Chickpea Stew with Lamb, Pork, and Veal) Roasted Turkey with Achiote Citrus Marinade Lentil and Beet Salad with Lavender-Mustard Vinaigrette Roasted Cauliflower with Tahini Sauce Herbed French Fries Related Links Recipes Leg of Lamb with Herb–Garlic Crust Articles Sunday Dinner Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?