- Place the leg on a carving board and, with a kitchen towel or hot glove, hold it firmly by the end of the shank bone. Position the leg so the rounded, meaty side will be carved first.
- Tilt the leg slightly upward and cut a slice about ½ inch thick from the meaty side, cutting away from you and parallel to the bone.
- Continue carving the meat parallel to the first slice and to the bone. Rotate the leg to expose the flatter side and repeat to cut slices about ½ inch thick.
