Take your leg and reduce it to its component parts. This is a slow but satisfying process of pulling and cutting the major muscles apart from each other. Remove the bone, sinews, tendons and extraneous fat in the process. It should not be necessary to cut any muscle across the grain. You will be left with about 8 pieces of meat of varying size. Season and sear these quickly in a pan with oil, then roast in a 160’C oven until just springy to touch. Inside the meat should be done but still oozing bloody juices; this will disappear as it stands. Slice and serve.
?work with lamb leg