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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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.
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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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To separate the meat slices from the bone, make a long horizontal slice along the top of it. Transfer the slices to the platter. Don't waste the flavorful meat left on the bone. Pick it off with your fingers or a fork and save it for sandwiches or stews.