Use a sharp knife. Rinse the joint and pat dry with kitchen paper. Put the lamb on a non-slip chopping board.  Cut off the small shin bone.  

 

Carefully run your knife along both sides of the thin shin bone to release the flesh. In careful strokes, run your knife down the white line of fat that runs along the bone down to the thigh. Cut through the flesh to reveal the bone.

 

Once the bone is exposed, work your knife around the bone towards the hip joint, keeping your knife as close as you can to the bone to prevent wastage. 
 

Once the thigh has been released completely, pull up the bone and work around the knee joint and shin bone until you can release the complete bone.


Lay out the deboned leg in front of you, then remove any cartilage or fat. 

 

To make sure the lamb cooks evenly, it needs to be more or less the same thickness all over. With your knife lying flat on the meat, slice horizontally into the thickest part of the lamb until you get about two-thirds through. Open it up like a book and the leg should be almost equal thickness all over. 

 

Place the stuffing evenly over the lamb, gently pushing it onto the meat.  Roll up and tie with kitchen string.