Leg of lamb is expensive, but economical too, thanks to its leanness and the high proportion of meat to bone. To make the best use of the thin end of the leg where the meat tapers away to the bone, pare the meat away from the tip of the bone with a sharp knife, then cut off the bare protruding bone with a cleaver (about 15 cm (6 in) should be enough). Tuck in the ends of the meat neatly and secure with skewers or a few stitches of strong thread. A butcher will do this boning for you in minutes if you do not feel like coping with it yourself.
