How to de-bone a Leg of Lamb.

Summary

In this instructional video, the butcher demonstrates the process of breaking down a leg of lamb into smaller, manageable cuts. Starting with trimming excess fat, he carefully removes the shank and seames the muscle along natural lines, ensuring minimal waste. The butcher discusses the anatomy of the lamb leg, highlighting different cuts like the femur, top rump, and silverside. He also provides tips for handling the meat safely, using elastic bands to secure the joints for roasting. The video emphasizes the art of boning and portioning a lamb leg for both roasting and other preparations, making it accessible for both novice and experienced cooks.

Takeaways

• 😀 Ensure you have a sharp knife and steel before starting the boning process for a leg of lamb.
• 😀 Trim off any excess fat from the leg of lamb, making sure to dispose of it in a food recycling bin.
• 😀 Cut off the shank separately to cook it as a different part, carefully exposing the patella (knee joint).
• 😀 Be cautious while cutting around the bone and avoid damaging the muscle tissue while seaming it out.
• 😀 A natural seam can be felt along the bone, making it easier to separate muscle tissue from bone.
• 😀 Using a towel underneath the cutting board can prevent slipping and provide stability while cutting.
• 😀 Lamb's leg muscles, such as the top rump, can be either roasted whole or cut into steaks or diced pieces.
• 😀 To hold the meat together for roasting, elasticated butcher bands can be used, available online in bulk.
• 😀 For an easier presentation, place a bay leaf underneath the butcher bands for added flavor.
• 😀 Take extra care around the femoral artery when cutting, as it’s important for safety during the process.
• 😀 If you wish to keep the leg of lamb as one piece, you can remove the bone and roll the meat back together for roasting.

Q & A

What is the first step in preparing a leg of lamb for roasting?

The first step is to gather the necessary tools: a sharp knife, a steel (for knife sharpening), and a stable cutting surface. Optionally, a tea towel can be placed under the cutting board to prevent slipping.

How should excess fat on the leg of lamb be handled?

Excess fat should be trimmed off with a sharp knife, making sure to dispose of it in a food recycling bin.

What is the purpose of removing the lamb shank?

The lamb shank is removed to cook it separately, and it helps in dividing the leg of lamb into smaller, manageable portions for roasting.

What is the significance of the patella in the butchering process?

The patella, also known as the knee joint, serves as a reference point when cutting through the leg. It's essential for properly identifying where to separate the shank and where the bone structure runs.

What does 'seaming' the meat mean?

'Seaming' refers to separating the different muscle groups by following the natural seams between them, without damaging the meat. This technique ensures the muscles are separated neatly and remain intact.

Why is it important to be careful when cutting near the bones?

When cutting near the bones, it's crucial to avoid damaging the muscle tissue or cutting into important arteries. It also helps prevent injury to yourself, as knives do not differentiate between meat and flesh.

What is the role of turkey bands in this process?

Turkey bands (elasticated bands) are used to secure the meat into smaller portions or joints. They help hold the muscle groups together while roasting, ensuring even cooking and a compact presentation.

Can the leg of lamb be prepared without removing the bone entirely?

Yes, you can remove the bone partially or fully, depending on how you want to prepare the lamb. If you want to keep the bone, you can roll the meat around it and secure it with bands.

What other cuts can be made from the leg of lamb?

The muscles separated during the seaming process can be cut into steaks, diced for stews, or roasted whole depending on preference.

How can safety be ensured while handling knives during this process?

Safety can be ensured by always keeping fingers clear of the blade, using a sharp knife to avoid excessive force, and being cautious when cutting close to bones.