| 摘要 |
In accordance with this invention a method of preparing a leg cut of meat for cooking and serving from which all bones except the shank bone have been removed but wherein the cut retains its general shape of an unboned leg of meat is provided. A generally longitudinal cut is made along the inside surface of the leg into the location of the femur from the top round thereof to the bottom round thereof, as viewed when the leg is hung from a meat hook. Next, a cut is made into the joint between the shank and the femur and the flesh is opened to expose the upper round of the femur. The upper round is engaged with a meat hook. Downward pressure is applied on the femur with the meat hook while a cut is made through the joint. The femur is peeled out of the leg with the meat hook and the bone is removed. The meat cut can then be secured together by tieing or wrapping to hold it in substantially the same shape it had prior to boning. Thus, a novel cut of meat is provided comprising a leg of meat from which the femur has been removed through a cut along the inside of the leg, with the shank remaining in place. This product is particularly desirable for a leg of lamb.
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