Has anyone ever been on a butchery course? I'm always rather disheartened at how poor my efforts at filleting a lamb leg are. It looks like I've butchered it from a distance, with an axe, blindfolded, using only my feet. OK maybe that's a bit much but you get the idea. I'm wasting lots of perfectly good meat. I've got some semi-decent knives (Global) so can't blame them, it's me.

Or does anyone have a guide perhaps? Or any experience from a course like this?

Hi
Personally I'd go to a catering supplier and get a professional filleting knife "Smithfield" then gen up online.
Regards

Cook it on the bone

http://www.dailymotion.com/video/xtrwmt_how-to-butterfly-a-leg-of-lamb_school" target="_blank">How to butterfly a leg of lamb</a>

Quote from: chewytikka on May 08, 2013, 02:47 PM
How to butterfly a leg of lamb

What incredibly good timing!

I've just returned from Sainsburys where the leg of lamb is half price at ?5.50/kg, made even cheaper by using my ?4 off ?20 spend voucher from my last visit. Time to experiment with precooking methods I think.

Hi ootini! (star wars refference?)
I find when boning out a joint of meat, that cutting tends to be the enemy. Always minimise cutting, to cut-
you have to cut through the meat. Instead, try and 'scrape' the meat off the bone- remove enough meat around the knuckle, then roll
the meat back, and holding the knife at a fairly severe 80 degree-esque angle, slide the knife down the bone, working round it and teasing off the meat.
Practice with chicken legs, as they are cheap and easy to come by, but make sure to remove the tendons as they dont make for good eating!
(I recommend strong tweezers, the sort used for de-boning fish). As for knives- have a good chefs knife- 8" to 10", and spend good money on it but take good care!
if you cant re-sharpen it its no good! for butchery at home, i recommend a cheap, easy to steel boning knife knife
(http://www.russums-shop.co.uk/knives-c44/victorinox-knives-c89/victorinox-victorinox-fibrox-boning-knife-narrow-12cm-p922).