James Baigrie
Step One
Place the leg of lamb on its side on a cutting board. Starting on the outside, cut thin slices parallel to the bone until you reach the bone. Transfer the slices to a platter.
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Step Two
Turn the leg onto the cut side so that it sits level. Begin slicing the meat perpendicular to the bone. You won't hit the bone for the first few slices.
Step Three
Once the knife hits the bone, continue slicing across the meat and above the bone until you reach the end of the leg.
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