Serves: 5
Place meat fat side up remove a few slices from thin side, forming a base on which to set meat. Turn the meat onto the base.
Cut slices down to the leg bone. To release slices, run the knife horizontally along the bone. For additional servings, turn the meat over to its original position and slice in a similar manner.
This Cook's Note: Carving a Whole Ham or Leg of Lamb recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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