Remove the aitch bone from the top of the leg of lamb or ask your butcher to do it for you. This makes it so much easier to carve later. Then saw off the knuckle from the end of the leg.

Choose a good leg of lamb with a thin layer of fat. Ask the butcher to trim the knuckle and remove the aitch bone for ease of carving later. With the point of a sharp knife or skewer, make deep ...