Roast Leg Of Lamb | The French Chef Season 6 | Julia Child

Remove the bone from the leg of lamb to make carving easier.

Take out the hip bone and the leg bone, leaving the shank bone in.

Use a knife to scrape the meat away from the bones carefully.

Cut around the knee joint to remove the leg bone without tearing the meat.

Trim off excess fat from the leg of lamb to reduce strong flavors.

Use a Norwegian fish-filleting knife to shave off the outside fat.

Remove the heavy part of the sirloin to create a cavity for stuffing.

Set aside the sirloin piece for later use as a steak.

Prepare the stuffing by combining 1 cup of ground lamb with 3/4 cup of somewhat stale white bread crumbs.

Moisten the bread crumbs with a few tablespoons of milk until damp but not soggy.

Finely dice about 1.5 tablespoons of shallots and sauté them in about 1 tablespoon of butter for about a minute.

Equipment Needed

Spice Level: