Tunnel boning a leg of lamb

by Tom Hill, Head Butcher at Turner & George

Tunnel boning a leg of lamb involves removing all the bones in the leg but keeping the main part of the leg whole. The void (or tunnel) left once you remove the bone (femur) can then be stuffed or it can simply be tied up and roasted. Once the the bones have been removed the cooking time is reduced and it is easier to carve.

You can also see these other ways to deal with a leg of lamb


Watch the full video or jump to a specific point of interest in the video.

  1. Remove any thick pieces of fat
  2. Remove the H bone
  3. Remove the shank bone
  4. Remove (tunnel) the femur bone
  5. The finished article with some chat about what you can do with it
  6. Tying up the leg with a great demonstration on tying technique

Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.
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