Preparing a Leg of Lamb Published Jan 26, 2007 10:00 AM Food Saveur. Saveur SHARE 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. MORE TO READ RELATED A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines Cookbook author Laurel Evans on the growers and grapes to look out for. READ NOW RELATED At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport In an excerpt from her new memoir, Rachel Signer shares a glimpse into the (very) hands-on process. RELATED From a Biodynamic Frizzante to a Next-Gen Zinfandel, Here’s What a Natural Wine Pro Is Sipping Right Now And the food pairings she serves with them.