Trim and remove the excess hanging fat off <quantity>1</quantity> leg of lamb

Place the leg, flesh-side down, on the cutting board. Make an incision in the joint between the hip bone and the loin. Flip the leg and make a cut around the loin to mark it

Flip the leg and chop through the bone with a cleaver. Use a knife to remove the meat of the loin from the leg

Feel for the hip bone at the top of the leg and make a cut along the length of it to expose it. Carve around the bone and joint to remove it. Reserve the bone

Carve around the exposed ball joint to detach it from the meat. Make an incision along the length of the bone until the next joint

Move the shank back and forth to help find the joint. Cut through the meat around the joint until you hit it

Remove the shank by cutting through the joint. Reserve it

Cut along and around the thigh bone to remove it. Reserve the bone

Use your hands to open up the thigh

Find the separation between the muscles on the left-hand side of the thigh. Carefully cut between them to remove the top round

Find the separation between the muscles on the left-hand side of the remaining piece. Carefully cut between them to remove the bottom round. Reserve the remaining piece of the leg

Place the bottom round, skin-side down, on the cutting board. Hold the skin with one hand and cut along it, as close as possible, to remove from the meat. Trim off excess fat and remove the gland

Separate the remaining piece of the leg into the two major muscles. Clean each part by removing the skin and excess fat. Reserve it for a stock

Place the shank on its side on the board, with the tendon facing upwards. Cut the tendon with a cleaver and remove it by cutting it off from the meat

Cut through the meat along the shank to remove the meat. Reserve the bone

Cut the shank and leg bones into smaller pieces with a cleaver

Place the loin on the cutting board with the backbone facing up. Cut along the spine until about halfway down to release the tenderloin from the backbone

Pull off the tenderloin with your hand. Pull off the fat and reserve both

Cut the sirloin away from the spine

Chop the spine into chunks with a cleaver and reserve

Trim the fat cap from the sirloin. Remove the silver skin from the meat

The leg of lamb is butchered. Roast the bones and trims to make broth and use the muscle cuts in your favorite dishes.