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Cut a few 1/4-in. slices on the thin side of the leg and remove to a platter. Turn roast over so it rests on the cut surface.
Hold roast steady by using paper towels around bone with one hand. With a carving knife, make a series of 1/4-in. slices along leg down to bone. Then cut along the bone to free slices.
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Drop by rounded tablespoons 2 in. apart onto ungreased baking sheets
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Don't cross-contaminate foods, which means allowing the juices of raw meats, poultry and fish to…
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