How to prepare a Scotch leg of lamb for carvery roast joints

leg of lamb

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is more affordable and still flavorful.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

Remove the H bone from the leg of lamb by lifting the fillet and cutting around the seams.

Carefully work around the bone to avoid cutting into the underlying muscles.

Remove excess fat and gristle from the top side muscle to see the seams of the muscles underneath.

Take off the top side muscle by cutting down the back of the bone and following the internal seam.

Continue to remove the remaining bones from the leg, taking care not to cut too heavily into the underlying muscle.

Remove the shank or knuckle part of the leg by following the seam from the Achilles tendon to the knee joint.

Cut through the knee joint to remove the knuckle or shank in one piece.

Remove the main leg bone and the kneecap by working closely around the bone.

Clean the boneless leg by removing internal pockets of fat, silver gristle, and tendons.

Trim any excessive pockets of fat while ensuring the joint remains edible.

Check the external side for even fat levels and remove any high gristle muscle that is high in collagen.

Shape the boneless leg into a uniform shape for roasting.

Use butcher twine and elasticated roasting bands to tie the joint, ensuring it stays in a uniform shape during cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens