Mar. 29, 2013 7:16 pm
There a couple major muscles that are sort of parallel with the leg bone.
So you want to cut the leg bone out, while keeping those big muscles intact as you can.
After that, its pretty simple, just continuous across the grain cuts of the muscles, to a thickness that you desire. Note there will probably be a lot of leftovers, and you might want them cut thinner, or that might simply be how us "Northerners" do it in Canada.
For all the "chips and bits" that seem to happen, I take those, along with the bone, and freeze same, using them up in my pea soup recipes.