Is boning a leg of lamb difficult?

[LemonDifficult]

I've got a leg of lamb in the freezer and a recipe for butterflied lamb. Is it worth me trying to learn to get the bone out or should I just look for a bone-in recipe?

I can't afford to buy more lamb if my butchery isn't up to it!

I boned a front leg and shoulder of Venison lastyear. You need a very thin knife so you can ease it along the bone when you start. This means that you won't damage the meat along tha back of the knife. As I was rolling my joint up, it didn't particularly matter what it looked like. In fact, it was the shoulder bit that looked a mess, the leg bit was OK. I went between the muscles rather than cutting through them.

Probably not a huge amount of help, but the best I can manage.

Thanks for reply. I'm now wondering whether I've got a knife good enough. Hadn't thought of that.

My main worry is that I'm not especially good this sort of thing and don't want to wreck the Nice Lunch lamb that I've got, so I sort of need to assess difficulty levels before I begin.

Why not give it a go? You could always stuff it and roll it up if it doesn't look good enough for Butterfly. If you do manage it successfully you will feel great!

if you dont thnk you have a sharpe enough knife and aren't cnfident
dp (who can burtcher things) says dont so it

and he reckons lamb tastes nicer on the bone anyway

Found on youtube, a step by step video to help you see what is involved...

Thanks for the link. I might have been tempted to try it but the butterfly recipe was for a BBQ on Friday and I've just glanced at the weather report: No Barbecue. So Lamb on the bone it'll be!

This thread has encouraged me to get my knives sharpened for next time though. And maybe even buy a filleting knife which I don't have.

Make it summery and cook it long and slow with cumin, garlic, corriander and lemon zest. Serve it with greek salad, tzaziki and pitta bread!

CTH - please elaborate! That sounds divine.

Make a rub of crushed cumin and corriander seeds, crushed garlic, lemon zest and olive oil. Get it all over the lamb. Put in a pan with a glass of water in the bottom and cover with foil. Cook at 150 C for at least 4 hours. It will be meltingly tender and falling off the bone with lots of lovely juices in the pan. To serve I shred up the meat in a big bowl and mix with some of the juices to keep it moist and lovely. Greek salad is just diced cucumber, tomatoe, red onion, feta cheese, black olives, a little white wine vinegar, lots of good ev olive oil, dry oregano, salt & pepper. Tzatziki is grated cucumber squeezed to get the water out, yoghurt, a teeny bit of minced garlic, salt & pepper. Some people but chopped dill and or mint in it too. Big pile of warmed pitta. V easy v tastey.

I'm going to do it! (But I may buy the M&S tzatziki with dill which is scrumptious) I have everything except the olives in the house so that's ideal. Thank you!