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Cut a few 1/4-in. slices on the thin side of the leg and remove to a platter. Turn the 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.
Use a strawberry huller or the tip of a serrated grapefruit spoon to easily remove the…
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Holding a chef's knife at an angle to the length of the food, slice as thick or thin as desired.…
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