Hi Dimitra, many thanks for this video, i've used it several times over the last two yrs and finally taking a moment to say thank you. I've de-boned a NZ leg a couple of times throughout this journey. and slowly getting better, (filleting and skinning fish is more my speciality!), but today I bought an Ontario leg roast, and using my sharpest knife, separated the muscle sections with ease. I almost felt practised. There was less fat, and after only 1/5th of the usual time, I was done, and marinating. Normally I end up with some small pieces, enough for a lamb curry, however the leg roast today fully carved up effortlessly into nice souvlaki sized chunks. Yields less than the full leg, but its enough to feed six heartily! Barbecued and served with Tzatziki and Greek salad (sans lettuce) its the perfect summer meal. I always marinate over night and sometimes 48hrs. Always inspired by your videos! Cheers!
This recipe deserves way more views and likes the marinate for the lamb is the bomb I absolutely love it even if you don’t end up marinating it but just cook it in that it tastes delicious
